Season the shrimp with salt and pepper. In a large saucepan, combine the water, crab boil, lemons, and bay leaves. Season the liquid with salt and pepper. Bring the liquid to a boil and add the shrimp, cook for 1 minute and remove from the heat. Let the shrimp sit for additional minute and then drain, discarding the liquid. Cool the shrimp completely. Refrigerate the shrimp until chilled. Combine the egg, lemon juice, onions, green onions, celery, horseradish, mustards, ketchup, and parsley in a food processor with a metal blade and process until smooth. Season with salt, cayenne, and pepper. While the machine is running, slowly add the oil, a little at a time, until the thick. Reseason if needed. Refrigerate until chilled, about 2 hours. Season both sides of the sliced tomatoes with salt and pepper. Season the flour, egg wash and bread crumbs with Essence. Dredge the tomatoes in the seasoned flour. Dip each slice into the egg wash, letting the excess drip off. Dredge the tomatoes in the seasoned bread crumbs, coating completely. In two large saute pans, heat 1/4 cup of the oil in each pan. When the oil is hot, pan-fry the tomatoes for 2 to 3 minutes on each side, or until crispy. Remove and drain. Season with salt and pepper. To serve, plate three of the tomatoes on each plate. Spoon the Rock Shrimp in the center of each plate. Garnish each salad with a small pile of the maiche on top of the shrimp.