2 sm To med lobsters or 2 cans
(5oz ea) lobster
3 tb Salt
3 qt Boiling water
1    Dz small clams
1    Dz mussels
3/4 lb Shrimp
1/4 ts Crushed saffron
1 ds Pepper
1    Crushed garlic clove
1 tb Butter
2 tb Dry sherry
1 1/4 c  Raw rice
2    Fully ripe avacados
Lemon juice
Olive oil (optional)
Salad dressing (optional)
TARTAR SAUCE (optional)

Add lobsters & salt to boiling water in large stockpot; cover &
simmer 20 minutes. Remove lobster & set aside. Cook clams, mussels &
shrimp in same liquid, cooking shrimp 2-5 minutes & clams & mussels
until open. Lift out & chill shellfish. Strain broth, reserving 2 1/2
cups; combine reserved broth, saffron, pepper, garlic, butter &
sherry in saucepan. Bring to boil. Add rice; cook, covered, over low
heat 15 minutes or until tender & liquid is absorbed. Shell shrimp &
lobsters, reserving 2 lobster claws for garnish; cut lobster meat
into pieces. Combine rice & shellfish in large serving bowl; mix
lightly & chill. Halve avocados lengthwise, twisting gently to
separate halves; whack a sharp knife directly into seeds & twist to
lift out. Peel avocado halves; place cavity side down & slice. Brush
with lemon juice. Arrange avocado slices on seafood rice mixture in
serving dish; garnish with lobster claws. Serve with olive oil, salad
dressing or Tartar Sauce. Serve with sour dough bread to sop up gravy.