Cut the tomatoes in halves.
Dice the avocado. Mix it with the 3 tablespoons of lemonjuice, and mix it with the small tomato parts.
Mix the tomato juice with the rest of the lemon juice, a little bit of Tabasco and Worcestershire sauce.
Divide the crayfish between the various coupes.
Put the tomato avocado mix on top to garnish and afterwards the shrimp cocktails.
Pour the tomato juice over this and sprinkle the celery on top.