Baked Tomato Neptune
|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)|
|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|
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.