A Successful Meal of Shellfish

A plain starter of smoked salmon, with a vision of what's to come.

Simple boiled spot prawn.  These are probably the sweetest tasting shellfish i've had anywhere.  I think they'd be good as homemade sushi -- maybe as part of a chirashi?

Scallops and broccoli.  I love the concept of this dish, but as i'm not using white truffle, I think I need to make some tweaks to it.  Maybe a pile of shaved button mushrooms on top?  Also, I think there are lots of possible improvements to the execution.  Probably most glaringly, the parsley and grapeseed oil "sauce" was way too glumpy.

For a first-time with this particular preparation I thought this lobster dish was very successful.  I didn't realize you only need to boil lobster for 5 minutes?  I've always boiled for about 20-30, and then left in the stock for another 30 minutes (a la the Robuchon / Wells recipe in "Simply French").  I very much like that the sauce is made from lobster shell, rather than from another flavor that is added to the lobster.  The tiny potatoes also do a very nice job sucking up the sauce.

Supposedly the shells of Breton Blue Lobster (which this recipe was designed for) give a much stronger flavor than that of Maine Lobster (which is what I used).  Sometime I'm in Europe (or Hong Kong, where they import Blue Lobster, albeit at a high price), I'll try cooking this dish with those.

The fresh peas, while very late in the season, were a perfect contrast.  Also, very few fish dishes pair with red wine, as far as i know, which is another huge bonus for this dish.