Name: Lobster-Stuffed Tomatoes
Yield: 6 servings
Cuisine: United States
Ingredients: 3 tablespoons finely chopped fresh tomato; 3 tablespoons mayonnaise; 1 tablespoon minced fresh onion; 2 tablespoons chopped green olives; ½ cup diced fresh celery; 1½ tablespoons minced green pepper; 2 cups diced cooked fresh lobster; 2 teaspoons fresh lime juice; 6 firm ripe tomatoes; 1½ teaspoons salt; 1 teaspoon crumbled dried marjoram; 1 teaspoon freshly ground black pepper; ⅛ teaspoon cayenne pepper; Bibb lettuce

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
1½ ta

Method

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.
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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Ingredients

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