Prepare the tomatoes by slicing off the top (about 1 cm down) to create a lid. Use a spoon to carefully scoop out the seeds and pulp, making sure not to pierce the skin. Lightly season the inside of each hollowed tomato with salt and turn them upside down on a paper towel to drain excess moisture while preparing the filling.

In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth. This forms the base of the sauce, giving it a creamy consistency with a slight tang.

Finely chop the shallot and parsley, then add them to the sauce. Stir well to distribute the flavours evenly. The shallot adds a mild sweetness, while the parsley brings a fresh, herbal note.

Gently fold in the North Sea shrimp, making sure to coat them evenly in the sauce without breaking them. If the mixture feels too thick, add a tablespoon of heavy cream for a silkier consistency. Season with salt and white pepper to taste.

Check the tomatoes, if any liquid has pooled inside, dab them dry with a paper towel. This step prevents the filling from becoming watery.

Carefully spoon the shrimp mixture into each hollowed tomato, filling them generously but without over packing. Place the tops back onto the tomatoes for a classic presentation.

Arrange the lettuce leaves on four serving plates and place a stuffed tomato on each. This adds a crisp contrast to the creamy shrimp filling.

Serve immediately with fresh baguette slices or rustic country bread on the side. Garnish with extra parsley for a final touch. For an added Belgian touch, pair with a glass of crisp white wine or a light beer.