"Dave Smith" > wrote in message
...
> Holy Cow. We outdid ourselves. This morning I picked up some small
> lobster tails and a good sized rack of lamb. Our first course was the
> lobster tails. I used kitchen shears to split the backs and piggyback
> them. They were baked for about 12 minutes at 425 and had a little
> melted butter drizzled over them and a squeeze of lemon.
>
> The lamb was rubbed with a mixture of three cloves of crushed garlic, a
> pinch of thyme and rosemary, salt, pepper and olive oil. They were roasted
> for about 15 minutes but were raw in the middle, so I cut them up and
> grilled then for about a minute on each side in a hot pan. Holy cow !!!!
> They were amazing.
>
> Waiting for dessert.

Sounds wonderful. The only addition I would like would be fiddleheads.
Are they in season now? What is their season? How do you fix them?
I used to braise them in a little water/butter mix, very little seasoning
other than s&p. Down here we see them fresh about 2 days per year.

pavane