1 teaspoon extra virgin olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
6 tablespoons unsalted butter
12 Ritz crackers, crushed
1 tablespoon minced fresh flat leaf parsley
1 teaspoon minced fresh thyme
1 tablespoon fresh lemon juice
1/4 cup coarsely chopped cooked lobster
Kosher salt and freshly ground pepper to taste
3 large heirloom beefsteak tomatoes, about 1 pound each
Lobster Sauce
cup lobster or shellfish stock (available frozen in some fish stores and gourmet markets)
2 tablespoons heavy cream
teaspoon brandy
8 tablespoons unsalted butter
1/4 cup cooked lobster meat
Kosher salt and Freshly ground pepper to taste Preheat the oven to 350 degrees F. In a large sauté pan, heat the olive oil over medium heat and sauté the onion until translucent, about 5 minutes. Add the garlic and sauté for 3 minutes. Add the butter and simmer for 5 minutes. Do not let the onion brown. Remove from the heat and add the cracker crumbs, stirring to coat them with butter. Add the parsley, thyme, and lemon juice. Set aside and let cool. Add the 1/4 cups lobster meat to the crumb mixture and stir well. Season the lobster with salt and pepper. Cut the tomatoes in half and trim the ends so they sit flat. Scoop out the tomatoes pulp to form a cup. Salt and pepper the tomatoes and fill with the lobster mixture. Place the tomatoes in a baking dish and bake until the lobster mixture is heated through, about 10 minutes. Be careful not to overcook the tomatoes. To make the lobster sauce: in a small saucepan, simmer until sauce starts to thicken. Add the brandy. Turn off the heat and whisk in the butter, a tablespoon at a time, waiting until each tablespoon is melted before adding the next. Fold in the ¼ cup lobster meat. Season with salt and pepper. To serve, place a stuffed tomato half on each of 6 plates and spoon 2 tablespoons of lobster sauce over each serving. Serves 6.

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