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Lobster Recipes
Salads
Maine Lobster & Fiddlehead Salad

3 cups fiddleheads, cleaned and steamed until just tender
1 cup thinly sliced sweet onions (Bermuda or Vidalia)
2/3 cup extra-virgin olive oil
1/3 cup freshly squeezed lemon juice
1 teaspoon sea salt
1 teaspoon grated lemon zest
1 Tablespoon finely chopped fresh parsley
1 Tablespoon chopped fresh chives
1 teaspoon freshly ground pepper
2 cups cooked Maine lobster, cut into bite size pieces

In a medium sized bowl, combine onions and fiddleheads. Whisk together remaining ingredients (except lobster) in a small bowl and pour over onions and fiddleheads. Marinate for at least one hour or overnight in the refrigerator.

Just before serving, combine lobster with the mixture.

To serve, line a 9" pie plate with lettuce leaves, and arrange salad. Garnish with a chive blossom, lemon wedge and fresh parsley