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1
TO PREPARE: Cut the lobster tails and bend back in butterfly style.
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2
Shell and devein the scampis, prawn and shrimps.
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3
Extract the meat from the crab claws.
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4
If not already done, remove the oysters and scallops from the shell and coat with breadcrumbs.
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5
Finally, wash the lobster, scampi, prawns and shrimps under cold running water and dry thoroughly.
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6
PROCEED WITH THE FOLLOWING COOKING METHODS, SIMULTANEOUSLY: CRABMEAT: Place the crabmeat in a small ovenproof dish, add 1/3 tsp garlic, 1 tsp lemon juice and half the white wine and bake in a moderate oven for 10-15 minutes.
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7
LOBSTER TAILS: Place in an oven pan; add 1 oz (25 g) butter and 1 tsp lemon juice and bake in moderate oven 8- 10 minutes.
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8
Melt 1 oz (25 g) butter in a frying pan; add 1/3 tsp garlic and the remaining wine.
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9
Saute scampi, prawns and shrimp for 2 minutes, stirring continuously.
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10
Heat the oil and deep fry the scallops until golden; transfer to a small ovenproof dish; add the remaining butter, garlic and lemon juice and place in a broiler for 5 minutes.
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11
Reheat the oil and deep fry the oysters until golden.
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12
Cut the whole lemon in half and remove the seeds.
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13
Cut the tomato into wedges.
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14
Steam asparagus spears for 5 minutes and plunge immediately into ice water.
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15
To serve: Arrange attractively on a bed of lettuce on a silver platter.
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16
Garnish with lemon halves and tomato wedges.
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17
Drape asparagus spears across the top of the tray.
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18
Pour over the Cognac, set aflame and serve immediately.
