Food Network Magazine - (06)June 2020

HOW TO

Make the Lobster Tail Cakes

12

Trim off 1½ inches from one short end of

each cake, then trim off ¾ inch from each

of the long sides. Round the top edges of

the cake with a serrated knife as shown.

Make the corn: Round the edges of the

1½-inch pieces of pound cake to look like

2 short pieces of corn.

45

Make the lobster meat: Mix ½ cup

frosting with the coconut in a medium

bowl; set aside.

Make the fins: Melt the red and yellow

candy melts together in the microwave.

Spoon 10 fin shapes onto a parchment-

lined baking sheet. Feather the ends with

a toothpick. Chill until ready to use.

78

Remove the shells from the freezer and

wait a few seconds until they release easily

from the cups. Make about 12, in case

some break.

Cover the pound cakes with frosting.

Carefully arrange the candy shells on top,

overlapping them slightly.

10 11

Put some of the coconut-frosting mixture

on the exposed end of each pound cake to

look like lobster meat.

Paint the shells with a little chocolate syrup

so it beads and the shells look speckled.

90 FOOD NETWORK MAGAZINE ●JUNE 2020

WITH NATURAL

PROBIOTICS FOR

DIGESTIVE HEALTH,

THE CHOICE IS

SIMPLE.

Learn where to buy Beyond at

BeyondPetFood.com.

J

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