Fiddleheads have a grassy, spring-like flavor with a hint of nuttiness and is a marriage to please the taste buds when mixed with the smooth creamy rich taste of lobster bisque.
Place the bacon grease and butter in a frying pan. Over medium high heat, fry the onions, mushrooms, celery and garlic until golden brown. Add potatoes, and fry for 2 minutes. Remove from heat and place all into a deep stock pot. Cover mixture with water or stock until water is 2 inches (5 cm) above ingredients. Add herbs, and seasonings. Boil over high heat until potatoes are half cooked, add fiddleheads and lobster. Reduce heat to medium and cook until fiddleheads are tender, about 10 minutes. Add milk, stir well and let sit 5 minutes on lowest heat, checking every few minutes to ensure milk does not burn.
Suggestion: To serve with dumplings (see recipe below) stewed in the pot, add dumplings before you add the milk and continue cooking until dumplings are ¾ cooked. Add milk and increase heat to medium, cover pot and cook until dumplings are ready, about 5 more minutes. Serve puff pasty cut with seafood-shaped cookie cutters as a replacement for breadsticks or biscuits. Or cut biscuits or toasted garlic bread into seafood shapes. (I perfer to add the puff pastry cutouts, as they keep the meal light and not take away from the unique flavor of the dish.)
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