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- 2 (1 1/2 pound) lobsters, cooked and cooled
- 8 hard-boiled eggs, divded
- 6 vine-ripe tomatoes
- 2 cups mayonnaise
- 1/2 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1 packet unflavored gelatin
- 1 cup sherry
- 6 medium shrimp
- 6 parsley sprigs for garnish
- Salt and freshly ground pepper
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