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How to Make a Lobster Roll Cake

From: Food Network Magazine

This easy dessert from Food Network Magazine looks just like a lobster roll.

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Photo: Lisa Shin ©

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The top-split bun is a toasted pound cake, and the lobster salad is strawberry ambrosia. These cakes are small, so make a few and serve them in paper baskets with gummy lemon slices.

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Combine 1 cup each chopped strawberries and mini marshmallows, 1/3 cup coconut and 1/2 cup each plain Greek yogurt and whipped cream in a large bowl with a rubber spatula.

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Using kitchen shears, cut 2 pieces green licorice on the diagonal into small pieces. Fold into the strawberry mixture; cover and refrigerate.

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Preheat the broiler. Using a serrated knife, shave the edge off both long sides of the pound cake.

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Make 2 lengthwise cuts, about an inch deep, in the top of the cake, 1 inch in from each edge.

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Carefully pry out the middle strip. Place the rest of the cake on a baking sheet and broil, turning, until toasted on all sides.

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Photo: Lisa Shin ©

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Fill the opening in the cake with the strawberry mixture, mounding it on top; serve with gummy lemon slices.

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