Ingredients:
8 small lobster tails, about 4 ounces each
1/4 cup butter
Salt and pepper to taste

Directions:
1. Cut a slit in the underside of the tail. Remove the meat, using a fork if necessary to loosen it from the shell, pulling the meat from the wide end to the tail tip.

2. Heat the butter in a large fry pan over medium-high heat. If desired, let the butter brown but be careful not to burn. Add the lobster tails and sauté until done, about 5 minutes, turning a couple times to cook evenly.

3. Sprinkle with salt and pepper. Serve immediately, spooning a little of the hot butter over each tail.

Note. Don't throw away those shells. Cook them in a little water and save the broth for your next seafood chowder.

Ingredients:
pounds sea scallops (20/30 count per pound)
1 cup all purpose flour
2 eggs, beaten with
1 tablespoon water
2 cups dry bread crumb, seasoned with salt and pepper to taste
Oil for frying, such as canola or vegetable
Tartar Sauce

Directions:
1. Place flour and breadcrumbs on separate plates or pieces of wax paper. Coat each scallop lightly with flour, shaking off excess. Then, dip in egg wash. Coat with breadcrumbs, again shaking off excess. Place on wire rack. Refrigerate for at least 30 minutes; this helps ensure that the coating will adhere to the scallops when frying.

2. Meanwhile, place a large frying pan over medium-high to high heat. Add oil, about 1-inch thick, or thick enough to almost cover the scallops. Heat oil until hot. Test by placing one scallop in the oil; it should sizzle immediately. Fry the scallops in batches, until golden brown on both sides, about 2 minutes per side. Do not overcook or they will be tough. Remove to wire rack; this will allow the coating to maintain its crispness until serving. Serve with tartar sauce

Ingredients:
1/2 cup dry white wine
1 tablespoon minced fresh garlic
1/2 cup finely chopped shallots
1-1/2 cups water Juice of
1/2 lemon Salt and pepper to taste
1-1/2 pounds salmon fillet, cut into 4 equal pieces
10 ounces frozen chopped spinach, thawed and well drained
1 cup heavy cream
1/4 teaspoon ground nutmeg

Directions:
1. Place the wine, garlic shallots, water, salt and pepper in a large skillet. Bring to a boil. Add the salmon, skin-side down. Reduce heat to medium; cover and simmer until salmon is cooked, about 4 minutes depending on thickness.

2. Remove salmon from pan. Add the spinach to the broth and bring back to a boil. Add the lemon juice, cream and nutmeg. Cook until the mixture has reduced by about half, about 3 minutes. Taste for seasoning.

3. Return the salmon and any accumulated juices to the pan; cook just for 1 minute to reheat. Spoon some of the creamed spinach on individual serving plates.

4. Top with the salmon, skin-side down, and drizzle with additional sauce. Serve immediately.