This is my ultimate meal~ the following recipe served over crispy fried polenta , topped with a  gorgonzola cream sauce.  I don't expect many of you will have these ingredients on hand, and many others who will think this sounds disgusting.  I assure you, it is sublime.  


 Lobster with Morels and Fiddleheads

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
Salt
Freshly ground black pepper

Bring a pot of lightly salted water to boil.  Add the fiddleheads
and blanch for 5 minutes.  Drain.  Heat the olive oil in  a skillet
over medium heat.  Add the fiddleheads and the morels and saute
for 5 minutes.  Add the lobster meat and saute for 2 minutes longer.
Season with salt and pepper.  Serve immediately.  Makes 4 servings.