Lobster In Tart With Asparagus

Preparation:

Preparation: Lobster is a large crustacean up to 50 centimeters long, whose weight can reach 8 kilos. It can be reddish brown, greenish or pink. The upper part, which contains the viscera and gills, takes on a dark color when the lobster is no longer fresh. Its meat, especially in small specimens, is considered highly prized. The meat is lean, but due to the high sodium content, it is not recommended for hypertensives. 700 g of lobster contains 86 calories. Mix the flour with the eggs, add a couple of tablespoons of melted butter, the salt and, little by little, the milk, stirring vigorously so that no lumps are formed. With this compound prepare ten crepes. Boil the asparagus, drain them, let them cool and remove the white and woody part of the stem. Boil the lobster in abundant water scented with aromatic herbs, drain, shell and cut into slices. Mix the béchamel with the ricotta, salt and pepper and add the asparagus and lobster, setting aside a few asparagus tips for decoration. Arrange the crepes in a baking dish alternating them with layers of filling. Decorate the surface with the asparagus tips, brush with melted butter and bake at 160 degrees for 15 minutes before serving.