In The Bahamas, we are known for our rock or spiny tail lobsters that we refer to as crawfish. Unlike Maine Lobsters, The Bahamas crawfish does not have claws but in my opinion the meat is tastier with a more delicate and oceanic flavour.
12 Campari tomatoes
2 1/2 lbs (1.1 kg) lobster meat, pre-boiled and shredded
1/2 medium onion, finely diced
1 cup (250 mL) jicama, diced
2 stalks celery, finely diced
1/2 cup (125 mL) orange bell pepper, finely diced
Juice of 3 lemons
2 cups (500 mL) mayonnaise
2 teaspoon (10 mL) Dijon mustard
1/2 teaspoon (2 mL) dried oregano
1 Scotch bonnet pepper, finely diced (optional)
Salt and pepper to taste
1 teaspoon (5 mL) smoked paprika
1 tablespoon (15 mL) diced fresh Italian parsley
Prepare tomatoes by cutting a thin slice from the top and removing the flesh from the center with a melon baller.
In a large bowl, combine lobster meat, onion, jicama, celery, bell pepper, lemon juice, mayonnaise, mustard and oregano and mix well. Add Scotch bonnet pepper (if using) and season with salt and pepper to taste and mix.
Spoon 1 tablespoon (15 mL) of the salad into tomatoes to stuff.
Garnish with paprika and parsley. To serve, adorn a platter with micro greens around the stuffed tomatoes.
TIP: Campari tomato is the perfect appetizer portion, larger than a cherry tomato, smaller than a plum tomato and noted for its juiciness. Did you know that if you simply invert a lobster onto its back for a few minutes, it falls asleep? Some people prefer to do this before placing the lobster in boiling water.