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Serves 4
4 cups
fiddleheads, trimmed and cleaned
2 tablespoons olive oil
2 cups fresh
morels, cleaned
2 1/2 pounds lobster, steamed, meat cut into 1/2-inch
pieces
salt and fresh ground pepper to taste
Blanch the fiddleheads
in salted boiling water for 5 minutes. Drain. Heat the oil in a skillet
Sauté the morels for 2 minutes. Add the fiddleheads and sauté for
5 minutes. Add the lobster meat.
Mix and season with salt and pepper.
