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
• 1/2 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

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

fiddleheads, olive oil, fresh morels, lobsters, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/4619 (may not work)