Special equipment: red checkered paper dishes
Cut out the center of each mini loaf to create a bun, leaving enough cake on the sides and on the bottom to hold the lobster salad. Mix the strawberries, mini marshmallows, Greek yogurt, coconut flakes and whipped cream in a bowl and place in the fridge for 15 to 20 minutes to firm up.
Distribute the lobster salad into the cake buns, and place them in red checkered paper dishes. Keep refrigerated if not serving immediately.
Recipe courtesy of Ashley Foxen