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.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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