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Baked Tomato Neptune

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  Firm tomatoes 6 Large
  Chopped green sweet pepper 1⁄4 Cup (4 tbs)
  Grated carrots 1⁄4 Cup (4 tbs)
  Minced fresh onion 2 Tablespoon
  Melted butter 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Sugar 2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Coarsely chopped cooked shrimp 3⁄4 Cup (12 tbs)
  Frozen king crab meat 8 Ounce, flaked (1 Package)
  Coarsely chopped cooked lobster 1 Cup (16 tbs)
  Dry sherry 3 Tablespoon
  Finely chopped parsley 2 Tablespoon
  Fine bread crumbs 2 Tablespoon
  Butter 1 Tablespoon

Cut 1/4 inch slice from stem end of each tomato.
Scoop out pulp, leaving firm 1/4 inch shell; reserve pulp.
Saute green pepper, carrots, and onion in melted butter in large saucepan 5 minutes.
Stir in flour, salt, sugar, and pepper.
Add reserved pulp; cook over medium heat, stirring constantly, until mixture comes to boil and thickens.
Stir in shrimp, crab meat, lobster, sherry, and parsley.
Spoon mixture into tomato cups; arrange in greased, shallow baking dish.
Sprinkle with crumbs; dot with butter.
Bake in preheated 375 °F oven 15 minutes or until heated through.
Garnish tops with additional parsley, if desired.

Recipe Summary

Main Dish

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