Neptune Salad

• 6 lg tomatoes
• 1/4 cup (60 ml) chopped green pepper
• 1/4 cup (60 ml) grated carrots
• 2 tbsp (30 ml) minced onion
• 1/4 cup (60 ml) melted butter
• 2 tsp (10 ml) salt
• 2 tsp (10 ml) sugar
• 1/4 tsp (1 ml) pepper
• 1/4 cup (60 ml) flour
• 3/4 cup (175 ml) cooked shrimp, coarsely chopped
• 1 pkg (8 oz (224 grm).) frozen king crab, flaked
• 1 cup (225 ml) lobster, coarsely chopped
• 3 tbsp (45 ml) dry sherry
• 2 tbsp (30 ml) chopped fresh parsley
• 3 tbsp (45 ml) unseasoned bread crumbs
• 2 tbsp (30 ml) melted butter
• parsley for garnish

1. Cut 1/2-inch from stem end of tomato.
2. Scoop out pulp leaving a firm 1/4-inch shell.
3. Reserve pulp.
4. Place tomatoes upside down on a paper towel to drain.
5. Saute peppers, carrots and onion in melted butter in a large skillet for 5 minutes.
6. Stir in flour, salt, pepper and sugar.
7. Add the reserved pulp and cook over medium heat, stirring constantly until mixture comes to a boil and thickens.
8. Stir in shrimp, crabmeat, lobster, parsley and sherry.
9. Spoon into the tomato cups and arrange in a greased shallow baking dish.
10. Mix bread crumbs with melted butter and sprinkle over top of tomatoes.
11. Bake in a 375 degree (200 C.) F. oven for 15 minutes or until heated through.
12. Top with a sprig of fresh parsley and serve.

tomatoes, green pepper, carrots, onion, butter, salt, sugar, pepper, flour, shrimp, frozen king crab, lobster, sherry, parsley, bread crumbs, butter, parsley

Taken from online-cookbook.com/goto/cook/rpage/00070B (may not work)