Place the cockles in a bowl; cover with cold salted water and leave them until the next day to disgorge any sand and impurities they contain.

Preparation

1. Cook the lobsters in boiling salted water for approximately 10 minutes; drain and set aside. Finely grate the celeriac, finely chop the shallot and put both into a bowl with the scallops (cut in half widthwise) and the shrimp. Season with salt and pepper and add the lemon juice. Let marinate for one hour in a cool place.

    

2. Meanwhile, open the cockles by placing them in a pot with a little water over high heat. Remove them from their shells. Shell the lobster and slice the tails into medallions.

    

3. Mix the lobster medallions and the cockles into the prepared salad mixture, then gently fold in the mayonnaise.

    

4. Divide the salad among four plates and sprinkle with parsley or chervil.