This impressive seafood salad is part of Anthony and Elaina Scotto's Feast of the Seven Fishes menu for Christmas Eve.
For the citrus vinaigrette:
In a large bowl, whisk together the olive oil, lemon and orange juices, garlic, and parsley, then add the orange segments.
To cook the seafood:
In a large pot, place the white wine, peppercorns, garlic cloves, lemon juice, and 3 quarts of water. Bring the liquid to a boil over high heat then lower the heat so that the liquid is at a simmer. Add the lobster and shrimp and simmer for 5 minutes, or until tender, then remove and set aside. In the same pot, add calamari and cod to the liquid, cook 3 to 4 minutes over a low simmer, then remove. Place seafood in covered bowl and refrigerate for 2 to 3 hours.
Combine chilled seafood, julienned vegetables, and citrus vinaigrette; gently toss. Season with salt and pepper to taste. Garnish with orange segments and serve.