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Lobster-Stuffed Tomatoes

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Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 cups diced cooked fresh lobster
  • ½ cup diced fresh celery
  • ta

Method

  1. Combine lobster, celery, green pepper, onion and olives. Mix well. Blend together the mayonnaise, chopped tomato, lime juice, salt, marjoram, black pepper and cayenne pepper. Stir dressing into the lobster mixture.

  2. Cut a one-inch-thick slice from the bud end of each tomato and reserve the slices. Cut tomatoes into wedges, leaving the wedges attached at

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