Hot Fiddlehead Fern and Lobster Salad

Adapted by
Yield: 6 servings


2 cups fiddlehead ferns, soaked and thoroughly rinsed to remove sand and dirt
2½ tablespoons extra virgin olive oil
1½ tablespoons fresh ginger, peeled and finely chopped
2 tablespoons red onion, minced
1 tablespoon jalapeño pepper, seeded
1 teaspoon toasted sesame oil
1 tablespoon fresh mint, chopped
1½ tablespoons lemon juice
½ tablespoon maple syrup
1 tablespoon aged balsamic vinegar
2 pounds fresh lobster meat, slightly undercooked
½ tablespoon black sesame seeds
1 bunch arugula
lemon slices for garnish
kosher salt and freshly ground black pepper to taste


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