Recipe for Lobster and Fiddlehead Ferns with Arugula 
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Yield:
6 servings
Ingredients:
Amount Ingredient
Yield: 6 servings
2 cup fiddlehead ferns, soaked and thoroughly rinsed to remove sand and dirt
1/2 tbl extra virgin olive oil
1/2 tbl fresh ginger, peeled and finely chopped
2 tbl red onion, minced
1 tbl jalapeno pepper, seeded
1 tsp toasted sesame oil
1 tbl fresh mint, chopped
1/2 tbl lemon juice
1/2 tbl maple syrup
1 tbl aged balsamic vinegar
2 lb fresh lobster meat, slightly undercooked
1/2 tbl black sesame seeds
1 bn arugula
Instructions:
Instructions: Kosher salt and freshly ground black pepper to taste

Wine Suggestion
Champagne, Viognier or Chardonnay

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 saute pan over high heat. Saute 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.

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