That is the name (or roughly) at a dish I enjoyed over the weekend at the Cape Neddick Lobster Pound in Cape Neddick, Maine. The chef made a scampi that included baby shrimp and fiddleheads and poured it over the seared salmon. It was served with vegetables and rice - both of which seemed slightly out of place. Truth be told, I would have been content with just what was on my plate and some bread. But I ate the veggies anyway because it was broccoli and I always feel bad leaving such a healthy vegetable on my plate.

Fiddleheads are only around during the spring. But as I was about to dig in, my husband looked over at my plate and declared that the fiddleheads looked a little like asparagus. He’s right. So, if I were to replicate this dish in the off season, I would use asparagus as a replacement for the fiddleheads.

Of course, if I were to make it I’m sure it would taste a lot different than it did at the Lobster Pound - my cooking always does. I always seem to prefer the restaurant’s dish in these occasions. But if I do hit the kitchen, I’ll take detailed notes so that you all can enjoy a replica of this dish.

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