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Print this Recipe    Fiddleheads Lobster

Fiddleheads with Morels and Lobster

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
salt
freshly ground black pepper

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

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