2 1/2 pounds shrimp (16 to 20 per pound), cleaned and deveined
4 pounds calamari, cleaned, with heads sliced into rings, tentacles left whole or, if unappetizingly long, cut in half
2 pounds scungilli, cleaned, dark areas and flappy bits trimmed, then cut into bite-sized pieces
1 (11.3-ounce) can frozen lobster meat
1 (1-pound) can fresh crab meat
2 cups sliced celery
1 cup lemon juice
1/3 cup extra-virgin olive oil
1/2 head garlic, chopped Crushed red pepper to taste
Salt and pepper to taste
Cook shrimp and calamari separately in boiling water until firm, 4 to 6 minutes for shrimp, not more than 5 minutes for calamari. Drain and cool.
Add remaining ingredients except for crab meat and toss well. Make sure there are no pieces of shell in the crab. Toss with rest of salad.
Makes 15 to 20 servings.