300 g cold-water prawns, cooked & peeled
300 g cold-water prawns, shell-on
2 lobsters, cooked
3 snow crab sections
2- or 3-tiered tower for presentation
100 g lumpfish roe
Optional: dressings, a baguette or a salad
Defrost the frozen seafood. We recommend slowly defrosting overnight in the fridge for up to 48 hours.
Split the lobsters and crack the claws, so the meat can be easily removed.
Put the lumpfish roe in a bowl.
Arrange the seafood on top of ice and garnish with lemon and lime wedges and dill.
Serve with dressings, slices of bread and a salad on the side.