Cook Lobsters - in a 4 quart sauce pan, fill bottom of pan with two inches of water, cover and bring to a boil. Add live lobsters, cover and cook for 15 minutes if lobsters have a soft shell, and 20 minutes if they are hard shell lobsters. Remove from the water and let cool. When cool, crack lobsters and remove the meat from the tails, claws and knuckles. Discard shells. Chop the lobster meat into ½ inch cubes and reserve.

Prepare the asparagus by removing the tough white bottoms and peeling the bottom two inches of the stalks if it feels tough. Cut into ½" pieces. Melt butter in a large sauté pan set over medium heat. Add chopped onions and cook for 5 minutes, stirring occasionally. Add the cut asparagus and continue cooking for 5 more minutes, stirring occasionally. Remove from heat and stir in chopped red bell pepper, sliced green onions, nutmeg, thyme, white pepper and salt. Set aside to cool. Crack the eggs in a medium sized bowl and whisk until they are well beaten. Add the milk and combine.

Crust - roll pastry dough out on a lightly floured surface to about 1/8 inch thick (large enough to cover the bottom of a 9x13 inch baking dish and reach half way up the sides. With your hands, even the thickness of the dough and work it up the sides of the pan to near the top. Pre-bake the crust in a 350 degrees oven for 15 minutes. Remove from the oven.

Toss together the grated cheese, lobster and asparagus mixture and spread on the bottom of the crust. Pour over the egg mixture and level it out. Bake quiche in a pre-heated 350 degree oven for 1 hour, or until top is lightly browned and the egg is firm. Remove from oven and let the quiche rest for about 15 minutes. Cut into 12 entrée size portions and serve immediately.

Pastry Dough
9 Tbsp cold Unsalted Butter, cut into ½ inch cubes
1 ¾ cup all purpose Flour
3 Tbsp cold Vegetable Shortening
1/4 tsp Salt
3-6 Tbsp Ice Water

In a bowl, blend together the butter, flour, shortening and salt with your fingertips or a pastry blender, until the mixture resembles coarse oatmeal. Add 3 Tablespoons of water and mix gently with a fork until incorporated. Test mixture by gently squeezing a small handful (mixture should hold together without crumbling). If necessary, add more water, 1 Tablespoon at a time until it reaches the correct consistency. The dough will become tough if it is over worked, so handle it sparingly. Divide the dough into 4 pieces and place them on the work surface. With the heel of your hand, smear each piece in one motion on the table, repeating with other pieces and combine together in a ball. Wrap with plastic wrap and store in the refrigerator for at least 1 hour to chill.