• 2 Maine lobsters, 1½ pounds, cooked
• 2 Tablespoons extra-virgin olive oil
• 1 Tablespoon butter
• 8 thick stalks asparagus, trimmed
• 6 slices prosciutto, shredded
• 1 Tablespoon balsamic vinegar
• 2 Tablespoons parsley
• 3 Tablespoons sherry
• 2 pinches Parmesan cheese, shaved

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.