| 1. In a kettle or large pot of boiling
salted water, add the lobsters and cook them, covered,
over high heat for 8 to 10 minutes, or until cooked. Drain,
transfer to a plate, and let cool enough to handle. Split the
lobsters in half, remove and discard the stomachs. Chill the
lobster halves in the shell, covered, until ready to serve.
2. In a large saucepan of boiling
salted water, add the shrimp and cook them for 2 to 3
minutes, or until they are pink and just cooked. Drain.
Transfer to a plate and chill, covered.
3. Remove claws and knuckles
from lobster shells. Remove tail meat from the shell, slice
it, and return slices to shell.
4. Decoratively arrange
seafood, including crab meat and salmon, among 4 large chilled
serving plates, add the lemon and cucumber, and garnish with
the parsley. Serve with cocktail sauce.