|Cooked lobster||1⁄2 Pound|
|Cooked crabmeat/12 ounce frozen crabmeat||1 Pound|
|Lemon juice||1 Teaspoon|
|Ripe olives||1 Cup (16 tbs)|
|Cocktail sauce/1 1/2 cups chili sauce plus 2 tablespoons horseradish and 4 drops hot-pepper sauce||1 1⁄2 Cup (24 tbs)|
Arrange crabmeat, lobster and avocados, brushed with lemon juice, all cut up, on lettuce leaves along with olives.
Serve with cocktail sauce (or use combination of chili sauce, horseradish and hot-pepper sauce).
Serve in individual shell plates.