• 2 Maine lobsters, 1½ pounds, cooked
• 1 tablespoon butter
• 1/2 cup celery, chopped
• 1 green pepper, chopped
• 1 onion, chopped
• 1 (8.5 ounce) can artichoke hearts, not marinated
• 1 teaspoon lemon juice
• 1/2 teaspoon dill, dry and crushed
• 1 cup cheddar cheese, grated
• parmesan cheese, grated
• 1 recipe white sauce (recipe below)

Remove meat from Maine Lobsters, cut bite size. Melt butter and oil in heavy skillet and sauté asparagus for 4-5 minutes. Add Maine Lobster, sauté for 2 minutes. Add prosciutto, vinegar and parsley. Heat through.  

Sprinkle with Parmesan and serve.

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• Salt and pepper to taste

Melt the butter in a saucepan and stir in the flour, salt and pepper.  Add milk and stir constantly until thickened.  Pour over casserole and sprinkle the parmesan cheese over the top.  Bake at 350 degrees for 30 minutes.