6 lg. tomatoes
1/4 c. chopped green pepper
1/4 c. grated carrots
2 tbsp. minced onion
1/4 c. melted butter
2 tsp. salt
2 tsp. sugar
1/4 tsp. pepper
1/4 c. flour
3/4 c. cooked shrimp, coarsely chopped
1 (8 oz.) pkg. frozen king crab, flaked
1 c. lobster, coarsely chopped
3 tbsp. dry sherry
2 tbsp. chopped fresh parsley
3 tbsp. unseasoned bread crumbs
2 tbsp. melted butter
Parsley, for garnish

Cut 1/2-inch from stem end of tomato. Scoop out pulp leaving a firm 1/4-inch shell. Reserve pulp. Place tomatoes upside down on a paper towel to drain. Saute peppers, carrots and onion in melted butter in a large skillet for 5 minutes. Stir in flour, salt, pepper and sugar. Add the reserved pulp and cook over medium heat, stirring constantly until mixture comes to a boil and thickens. Stir in shrimp, crabmeat, lobster, parsley and sherry.

Spoon into the tomato cups and arrange in a greased shallow baking dish. Mix bread crumbs with melted butter and sprinkle over top of tomatoes. Bake in a 375 degree oven for 15 minutes or until heated through. Top with a sprig of fresh parsley and serve. Serves 6.