|Lobsters||3 Pound (2 In Number Of 1 1/2 Or 750 Grams)|
|King prawns||12 Medium|
|Smoked salmon slice||6|
|Red caviar||50 Gram (1 Jar)|
|Lemon juice||3 Tablespoon|
|White onion||1 Small|
|French dressing||4 Tablespoon|
Cut lobsters in half lengthwise; using fingers, ease meat out of tails in one piece.
Wash two shells, slice meat evenly, toss meat in lemon juice, pile meat into shells.
Arrange on serving platter.
Shell prawns, remove back vein, place on platter.
Sprinkle a little red caviar on each oyster, place on platter.
Wash crabs, gently pull away round hard shells at top.
With small knife, gently cut away the grey fibrous tissue.
Rinse again to clean inside of crab.
Cut off claws and big nippers.
Crack these lightly with back of cleaver or knife to break through the hard shell.
This makes it easier to eat the crab meat.
Chop down the centre of crab to separate body into two pieces.
Then chop across each piece three times.
This gives six body sections of crab.
Arrange crab on platter.
Roll up salmon, place on serving platter, garnish with a few capers and onion rings.
Place prepared mussels on platter.
Decorate seafood platter with wedges of lemon, wedges of avocado tossed in french dressing and sprigs of watercress or parsley.