Lobster In Tomato Shell
A luxurious lobster stuffed tomato dish featuring tender lobster, rich cream, and aromatic herbs, perfect for special occasions and seafood lovers seeking elegant flavors.
Ingredients
Instructions
- Saute diced lobster in melted butter with crushed shallot until thoroughly warmed.
- Add dry sherry wine, cream sauce, chopped parsley, oregano, salt, pepper, and Accent to the lobster mixture; cook briefly to combine.
- Cut off the tops of the tomatoes and remove the insides, setting them aside for other uses.
- Fill each hollowed tomato with the lobster mixture.
- Top each filled tomato with a peeled mushroom and sprinkle with butter.
- Bake in a 400°F oven for 18 minutes.
- Remove from oven and place on a bed of cooked rice marinated with French dressing.
Tips & Substitutions
To enhance the depth of flavor, consider adding a splash of lemon juice or a dash of hot sauce to the lobster mixture. If you don't have dry sherry, white wine or a splash of brandy can be excellent substitutes. For a lighter option, you could use a creamy seafood sauce or even a homemade seafood mousse instead of the cream sauce.
Serving Suggestions
Serve the lobster in tomato shells over a bed of marinated cooked rice for a delightful presentation. This dish pairs beautifully with a crisp green salad or steamed asparagus. For a special touch, consider serving it alongside Frank'S Shrimp Creole for a seafood feast that guests will remember.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the filled tomatoes in a baking dish and cover with foil to prevent drying. Heat in a preheated oven at 350°F for about 15-20 minutes or until warmed through. Avoid microwaving to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lobster In Tomato Shell contains roughly 1323 calories, with 14g protein, 97g carbohydrates, and 109g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (189% of the Daily Value), and calcium (144% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1268mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen lobster for this recipe?
Yes, you can use frozen lobster, but be sure to thaw it thoroughly before cooking. The texture may vary slightly compared to fresh lobster, but it will still be delicious. Follow the same sautéing instructions, ensuring it's heated through and tender.
What can I do with the insides of the tomatoes?
The insides of the tomatoes can be used in various ways. You can blend them into a sauce, add them to soups, or mix them into a salad. They can also be incorporated into a seafood mousse for a flavor-packed dish.
How can I make this dish ahead of time?
To prepare in advance, you can make the lobster mixture and hollow out the tomatoes a few hours ahead. Store them separately in the refrigerator and assemble just before baking. This will keep the tomatoes fresh while allowing the flavors to meld beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).