Lobster In Tomato Shell

• 1 1/2 lb. lobster, diced
• 2 oz. butter
• 1 shallot, crushed
• 1 c. dry sherry wine
• 1 pt. cream sauce
• 1 Tbsp. parsley, chopped
• 1/2 tsp. oregano
• 1/2 tsp. pepper
• 1 Tbsp. salt
• 2 tsp. Accent
• 6 large tomatoes
• 6 mushrooms, peeled
• 1 3/4 c. rice, cooked
• 1 small jar French dressing

1. Saute lobster in melted butter with shallot.
2. When thoroughly warmed through, add sherry wine, cream sauce, parsley, oregano, salt, pepper and, for true taste satisfaction, the Accent.
3. Cut the tops of tomatoes; empty the contents and save for soup, salad or sauce.
4. Fill tomatoes with lobster mixture.
5. Top with a peeled mushroom; sprinkle with butter.
6. Bake in a 400u0b0 oven for 18 minutes.
7. Remove from oven and set on a bed of your favorite rice that has been marinated with a good, tart French dressing.
8. Makes 6 servings.

lobster, butter, shallot, sherry wine, cream sauce, parsley, oregano, pepper, salt, accent, tomatoes, mushrooms, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082574 (may not work)