Serves 16 to 20

Ingredients:

1 pound squid, cut into rings
1 pound mussels
White wine
16 cooked crab claws
1 pound cooked lobster meat
1 pound medium shrimp, cooked
1/2 pound popcorn shrimp, cooked
16 lemon wedges
3/4 cup olive oil
1/4 cup fresh lemon juice
1 cup mayonnaise
1/3 cup ketchup
Brandy, to taste
Worcestershire sauce, to taste
Salt and pepper

Poach octopus in white wine to cover just until tender (2-3 minutes). Drain. Cool to room temperature.

Thoroughly wash and scrub the mussels, removing grit and sand. Place the mussels in a large pot. Pour in 1/2 cup boiling water, cover and steam over medium heat for 5 minutes or until the shells open.

Arrange an assortment of the seafood attractively on a large serving platter. Garnish with lemon wedges. Whisk together the oil and lemon juice, and drizzle the mixture over the seafood. Using a whisk, combine the mayonnaise, ketchup, brandy, and Worchestershire sauce. Season to taste with salt and pepper. Serve sauce in a bowl in the middle of the platter.