1. clean leaf lettuce, rinse, shake dry and spread out a baking dish or plate with the leaves. Spread lobster, crab meat, deep sea crab and halibut meat evenly on top.
Blanch (scald) tomatoes with boiling hot water, pull briefly, skin, halve and seed. Coarsely chop the flesh. Slice olives and sprinkle both over the Frutti di Mare. Peel eggs, cut into eighths and add.
Stir chili sauce with crème fraîche. Season with juice of one lemon, horseradish, Worcestershire sauce and Tabasco. Peel and squeeze garlic and add. Season the dressing with salt and freshly ground pepper and pour over the lettuce. Wash the lime in hot water, rub dry and cut into very thin slices. Rinse the parsley, shake dry, pluck the leaves from the stems and chop coarsely. Finally, spread both evenly over the lettuce.
see fresh crab claws from the edible crab at the market, grab them. Boil them for 8 minutes in bubbling water, to which a tiny bit of bay leaf or dill is added. Drain and rinse claws and break the meat out of the shells. Lobster is available frozen. It can also be substituted with mussel meat. Deep sea crabs are available frozen with and without shells. Defrost frozen Frutti di Mare either one day before in the refrigerator or at room temperature.