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Tomatoes with Lobster and Pancetta Stuffing

Tomatoes-with-lobster-and-pancetta-stuffing

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4
serves

INGREDIENTS

4 large fully ripened fresh Florida tomatoes, blanched and peeled
1.5 cup of Tomato Coulis Magnifying_glass
1 tbsp. extra-virgin olive oil
3/4 cup cooked lobster meat, divided
1/4 cup diced, cooked pancetta
1/4 cup red onion
1/4 cup basil chiffonade
pinch ground black pepper

INSTRUCTIONS

  1. 1
    Preheat over to 300° F. Cut top third off tomatoes. Scoop out pulp from tomatoes; discard seeds and dice pulp. Place pulp in a medium bowl; mix in olive oil, 1/2 cup of the lobster, the pancetta, onion, basil and pepper. Fill each tomato shell with about 1/2 cup of the mixture.
  2. 2
    Spoon about 3 tablespoons Tomato Coulis on each of 4 serving plates; place a tomato in center. Scatter remaining 1/4 cup diced lobster around tomatoes. Garnish with basil leaves, if desired.

notes

To lessen sharpness, soak onion in 1 cup ice water for 10 minutes.  Drain and pat dry.

Chef David Ulrich, Caliterra, Boston, MA

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cuisines European, North & South American, Other European, Other North American
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