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Adapted
from Todd English
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
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Wine Suggestion
Champagne, Viognier or Chardonnay
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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
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