|
Cut lobsters in half lengthwise. Unsing 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 paltter. Shell prawns, remove back vein, place on platter. Sprinkle a little red caviar on each oyster, place on platter. Roll up salmon, place on serving platter, garnish with a few capers and onion rings. Decorate seafood platter with wedges of lemon, wedges of avocade tossed in french dressing and sprigs of watercress or parsley. Serve with your choice of sauces.
|
