Taken from The Taste of Belgium

Tomatoes Stuffed with Prawns, Crab and Lobster

This is a very luxurious appetizer and not an inexpensive one but you can console yourself that it takes only minutes to prepare.

Serves 4

Ingredients

4 firm ripe beefsteak tomatoes
Salt to taste
400 g cooked, shelled and diced prawns, crabmeat and/or lobster meat
180 ml mayonnaise, preferably homemade
Freshly ground black pepper to taste
8 to 12 lettuce leaves rinsed and dried
4 tablespoons chopped fresh parsley

Cut a thin slice off the top of each tomato and reserve. Carefully scoop out the seeds and pulp of each tomato with a teaspoon. (Save the pulp for a tomato sauce.) Sprinkle the insides of each hollowed-out tomato with a pinch of salt and turn upside down on a paper towel to drain.

Mix the shellfish with the mayonnaise and season with salt and pepper to taste.

Arrange 2 or 3 lettuce leaves on each plate. Place a scooped-out tomato  in the centre and sprinkle the inside of each tomato with freshly ground black pepper and fill each tomato with the seafood mixture. Cover with the reserved tomato tops and sprinkle each plant with chopped parsley.