Fiddleheads with Morels and Lobster

4 cups trimmed and cleaned fiddleheads
2 teaspoons olive oil
2 cups fresh morels, cleaned
2 1-1/2-pound lobsters, steamed, tail and claw meat removed and cut
  into 1/2-inch pieces
salt
freshly ground black pepper

Bring a pot of lightly salted water to boil.  Add the fiddleheads
and blanch for 5 minutes.  Drain.  Heat the olive oil in  a skillet
over medium heat.  Add the fiddleheads and the morels and saute
for 5 minutes.  Add the lobster meat and saute for 2 minutes longer.
Season with salt and pepper.  Serve immediately.  Makes 4 servings.