|Cognac||1⁄2 Cup (8 tbs) (Use As Required To Flame Seafood)|
|Seafood cocktail sauce||1⁄4 Cup (4 tbs)|
|Tartar sauce||1 Tablespoon|
|Dry white wine||30 Gram|
|Lemon juice||3 Teaspoon|
|Vegetable oil||2 Cup (32 tbs)|
Give a fine incision along the middle of the cleaned lobsters and bend their tails back in butterfly style.
Clean and sell the scampis, prawn and shrimps properly.
Now wash all the lobster, scampi, prawns and shrimps under cold running water and dry thoroughly.
Extract the meat from the crab claws.
Remove the oysters and scallops from the shell and coat with breadcrumbs.
At first bake the crab meat with 1/3 teaspoon of garlic, 1 teaspoon lemon juice and half the white wine, in a moderate oven for 10-15 minutes.
After that, bake the lobster tails with 25 gram butter and 1 teaspoon lemon juice in moderate oven for 8-10 minutes.
Now melt 25 gram butter in a frying pan, add 1/3 teaspoon garlic and the remaining wine and place the scampi, prawns and shrimps and saute for 2 minutes, stirring continuously.
Deeply fry the scallops in hot oil until they turn golden.
Add the remaining butter, garlic and lemon juice to the scallops and transfer it to a small ovenproof dish and place in a broiler for 5 minutes.
Now fry the oysters in hot oil until golden brown.
Cut the whole lemon in half and remove the seeds.
Cut the tomato into wedges.
Steam asparagus spears for 5 minutes and plunge immediately into ice water.