To contrast the lobster’s sweet, succulent meat I made a light salad with bright flavors; tart, ruby-red grapefruit, crunchy fennel and cool, creamy avocado. We piled the salad on a bed of mixed greens and dressed it with a simple mix of olive oil, some reserved grapefruit juice and S & P. Topped with some nutty Parmesan cheese, we had an incredible variety of tastes to hit every bit of the palate.
I’ve never had a lava cake before, but I’ll definitely try to make them myself! They pretty much have the same texture as a chocolate cake that isn’t entirely cooked in the centre. My fork went through the soft cake shell into a warm, fudgy center. Yummers.