Hot Fiddlehead Fern and Lobster Salad
Bring 2 quarts of salted water to boil. Blanch fiddleheads 2-3 minutes until bright green. Remove and drain excess water, plunge into an ice bath for 1-2 minutes. Drain and set aside.
Heat olive oil in a large sauté pan over high heat. Sauté ginger and onion for 2-3 minutes. Add pepper, sesame oil, mint, lemon juice, maple syrup and vinegar. Fold in lobster, sesame seeds and fiddleheads. Heat for 3-4 minutes. Season with salt and pepper.
To serve, place arugula in center of large plate. Spoon lobster and fiddlehead on top. Drizzle with pan juices and garnish with lemons.Wine suggestion Champagne, Viognier or Chardonnay