Heirloom Tomatoes & Curried Lobster
It is almost the end of the season for tomatoes. This is a perfect time to use the beautiful large colorful heirloom tomatoes as an edible container for this delicious, tasty salad.
Ingredients
- 2 to 3 medium heirloom tomatoes
- 1 tablespoon good quality curry powder
- ¼ cup mayonnaise
- 2 tablespoons whole milk sour cream
- 3 tablespoons pistachios toasted and coarsely chopped
- ¼ cup raisins soaked in hot water 20 minutes and drained
- 1½ cups bite-size pieces of cooked lobster meat
- Salt and pepper to taste
Notes
Cut the tomatoes in half, scoop out the seeds, sprinkle with salt and pepper and set aside.
Heat the curry powder in a dry saucepan over medium heat for one minute, moving it around with a spatula to toast evenly.
In a medium-sized bowl, thoroughly mix the curry powder, mayonnaise, and sour cream. Fold in the pistachios, raisins and lobster meat until well incorporated.
Divide the mixture evenly into the tomatoes.
Makes 2-4 servings
