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Tomato-Stuffed Lobster Recipe


1 pound lobster meat

1/2 teaspoon dried basil

1/4 teaspoon dried sage

1/8 teaspoon dried rosemary

1/8 teaspoon dried thyme

3 cloves garlic, minced

1/4 teaspoon salt

1 teaspoon ground black pepper

2 tablespoons olive oil

1 teaspoon salt

1 (12 ounce) can sliced mushrooms, drained

1/2 apple, peeled, cored and diced

1 plum tomato, diced

1 teaspoon fresh rosemary

1/2 teaspoon lemon zest

1 teaspoon dry mustard

1/2 teaspoon dry mustard

1 (15 ounce) can Italian-style diced tomatoes, with liquid

2 cups dry bread crumbs

1/4 cup olive oil

1 cup all-purpose flour

2 tablespoons orange juice

1/2 tablespoon brown sugar

1/2 cup spaghetti sauce

1 teaspoon dried oregano

2 tablespoons dried rosemary

1 teaspoon dried basil

1/4 teaspoon dried sage


In a large bowl, mix the basil, sage, rosemary, thyme, garlic, salt, pepper and olive oil. Cover and refrigerate overnight.

In 10-inch round baking dish, heat 1 tablespoon olive oil over high heat. Coat inside of dish with a thin layer of tomato. Spread 1/4 cup of tomato mixture between bottom and top of dish. Top with 1/


Landa Graan writes:

⭐ ⭐ ⭐ ⭐ ⭐

This is a wonderful salad! The pecans have so much flavor and go great with the chicken, grapes and fruit. Next time I will cut the butter in half though. And as I am a vegetarian, I wanted to try out the meat recipe first. Luckily my husband picked up some fresh turkeys that morning (and are perfect)! He said they were juicy and perfectly cooked. I will definately make again!