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Add a photoRaciónes: 6
Ingredientes
- Yield: 6 servings
- 2 c. fiddlehead ferns, soaked and thoroughly rinsed to remove sand and dirt
- 2 1/2 Tbsp. extra virgin extra virgin olive oil
- 1 1/2 Tbsp. fresh ginger, peeled and finely minced
- 2 Tbsp. red onion, chopped
- 1 Tbsp. jalapeno pepper, seeded
- 1 tsp toasted sesame oil
- 1 Tbsp. fresh mint, minced
- 1 1/2 Tbsp. lemon juice
- 1/2 Tbsp. maple syrup
- 1 Tbsp. aged balsamic vinegar
- 2 lb fresh lobster meat, slightly undercooked
- 1/2 Tbsp. black sesame seeds
- 1 bn arugula Lemon slices for garnish
Direcciones
- Kosher salt and freshly grnd black pepper to taste
- Wine SuggestionChampagne, Viognier or possibly Chardonnay
- Bring 2 qts of salted water to boil. Blanch fiddleheads 2-3 min till bright green. Remove and drain excess water, plunge into an ice bath for 1-2 min. Drain and set aside.
- Heat extra virgin olive oil in a large saute/fry pan over high heat. Saute/fry ginger and onion for 2-3 min. Add in pepper, sesame oil, mint, lemon juice, maple syrup and vinegar. Mix in lobster, sesame seeds and fiddleheads. Heat for 3-4 min.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 6 servings | |
| Calories 234 | |
| Calories from Fat 75 | 32% |
| Total Fat 8.48g | 11% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 450mg | 19% |
| Potassium 736mg | 21% |
| Total Carbs 7.75g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.75g | 1% |
| Protein 32.26g | 52% |
