Fiddleheads With Morels and Lobster

Ingredients

• 4 cups trimmed and cleaned fiddleheads
• 2 teaspoons olive oil
• 2 cups fresh morels, cleaned
• 2 1 1/2-pound lobsters, steamed, tail and claw meat removed and cut into 1/2-inch pieces
• ½ teaspoon salt, plus more to taste
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    388 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 70 grams protein; 432 milligrams cholesterol; 1739 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Bring a pot of lightly salted water to the boil. Add the fiddleheads and blanch for 5 minutes. Drain. Heat the olive oil in a large skillet over medium heat. Add the fiddleheads and the morels and saute for minutes. Add the lobster meat and saute for 2 minutes longer. Season with salt and pepper. Divide among 4 plates and serve immediately.

About 15 minutes