Our garden produced hundreds of tiny cherry tomatoes this summer. It’s always a challenge as to what to do with them and it seems everyone I know also has an abundance of them, too. Cherry tomatoes make great bases for appetizers or hors d’oeurves. They are particularly tasty when filled with lobster salad! This weekend, there is a huge shellfish festival in Charlottetown, PEI, so I thought this was an appropriate time to post a recipe using one of my favorite shellfish, lobster.
I used the same lobster salad recipe as I used for the filling in the lobster croissants that were featured for my labour day picnic. The only thing I did differently was to chop the lobster into smaller pieces so the salad would fit into the cherry tomatoes.
To assemble, slice off the stem end of the tomato. With a small coffee spoon, carefully hollow out and discard the seeds and juicy pulp of the tomatoes. Fill with lobster salad. Garnish with fresh herbs such as chives, thyme, and/or dill.
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