Sunday, August 7, 2011

Cobbster salad, redux

photo, Diane Carnevale

The lobster cobb salad that I made last week was so yummy that I just had to make another one—this time using a pyramid mold. I mixed the blue cheese in with the bottom layer of yellow tomatoes and corn, lobster tails are in the mid section, and the bacon layer is hidden under the lemony avocado on top. Seriously delicious. It's garnished with chive oil and all sorts of edible blossoms from the garden.

No comments:

Post a Comment

Type your comments here. If you don't have any of the accounts listed, select "Name/URL" and just put your name. Thanks!