8 littleneck clams
8 16/20 gulf shrimp, cooked, peeled and deveined
1 chilled Maine lobster
4 ounces green, inedible seaweed
4 ounces herb mayonnaise
2 oucnes cocktail sauce
In an extra large (2 tiers) seafood stand, place crushed ice and seaweed in the middle. Arrange the oysters, clams, shrimp in a circular fashion on the perimeter of the ice. Cut lobster in half, and arrange on the top tier. Add the lemon wedge and three sauces in ramekins.