2 yabbies (substitute 2 small lobsters)
2 black mussels
2 rock oysters
6 prawns, shelled and deveined
Salt and pepper
Preferred seasonings
1/4-cup butter
1 clove garlic, chopped
1/2 lemon, sliced

1. Choose a broad, shallow pan with a steaming rack that fits snugly. Be sure you also have a lid that will fit snugly over the steaming pan. Arrange the seafood on a heatproof plate that fits into the steamer. Sprinkle the seafood with salt, pepper, and any preferred seasonings. Bring the water to a boil in the steamer, set the plate of seafood on the steamer rack. Put the rack over the boiling water and cover tightly with the lid. Steam the seafood until it is cook and the shells open.
   
2. In a small pan, saute the butter and garlic until bubbly, then transfer to a dipping bowl and place on a platter.
   
3. Place the seafood on a platter next to the dipping sauce and garnish with some lemon slices.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.