Special friends and family call for a special dinner. For this night I decided to make a lobster salad, but I call this my Cobbster salad because it combines elements from a classic Cobb salad, including avocado, blue cheese, corn, and tomatoes. There are great textures in this salad, with the velvety avocado and blue cheese, and crunchy corn. I garnished my layered salad, formed into pyramids using triangular molds with flowers and baby veg from my garden—baby French breakfast radishes, baby purple pea pods, navy yellow beans, nasturtium blossoms and leaves, and borage blossoms.
I made six of these plates, so it was
imperative that I had an organized 'mise en place'
station all set up for speedy assembly.
I made 7 of these plates, so it was imperative
that I had an organized 'mise en place' station all set up.
My sister-in-law, Sheri, helped with this task, my twin
brother supplied the lobsters, and they both
supplied the beautiful seaside setting.
Dinner by the sea is served!
