Stuffed Grapefruit
3 medium-sized grapefruit
6oz peeled shrimps 175g
4oz crab meat 100g
6 lobster medallions
24 mussels, poached and trimmed
I round lettuce
1 lemon
dill

For the cocktail sauce:

2tbsp tomato ketchup
7oz mayonnaise 200g
2tbsp sherry
2tbsp white wine
half an orange
Tabasco sauceCut the grapefruit in half lengthwise, remove the outer skin intact from each half, then remove the inner skin and cut round the sections of pulp to loosen from the pith.

Set aside 6 of the best lettuce heart leaves, cut the remainder in julienne strips and place inside the half grapefruit shells. Cover with the sections of grapefruit pulp and fill up with the shrimps, mussels, and flaked crab meat. Mask with cocktail sauce.

This is made by mixing the mayonnaise with the tomato ketchup, orange juice, sherry, white wine, lemon juice and a few drops of Tabasco sauce, adding salt and pepper as required. The sauce should be of coating consistency.

Decorate the grapefruit with a lettuce heart leaf, a lobster medallion, half a slice of lemon and dill.