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Ingredients
Lobster and Tomatoes with Parsley and Crab Filling
- For the tomatoes
- 8 small Tomatoes
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- 1 bunch parsley
- 1 garlic clove
- 2 Tbsps blanched almonds
- 2 Tbsps Vegetable broth
- 2 Tbsps Parmesan (freshly grated)
- 150 grams Deep sea crab (ready to cook)
For the lobsters, boil 10 liters (approximately 2.5 gallons) of water with salt. Add lobsters to boiling water, remove from heat and let lobsters cook in standing water for about 10 minutes. Remove, cool slightly and cut with a large knife lengthwise into 2 halves.
To do this, pierce breastplate with knife and then push through. Use scissors if needed to cut open. Season with salt and pepper.
Arrange lobster halves on plates.
For the tomatoes, rinse tomatoes, cut away tops, remove seeds with a spoon and place cut side up in a greased baking dish. Season with salt and pepper.
Puree parsley leaves with almonds, oil and crushed garlic. Add broth and stir in Parmesan and season with salt and pepper.
Chop crab finely and mix with filling. Spoon filling into tomatoes and bake in a preheated oven at 220°C (approximately 425°F) for 15 minutes. Place next to lobster halves and serve.