Prepare seafood by cleaning and cutting lobster into bite-sized pieces, cleaning and deveining shrimp, and patting scallops dry.

Melt 2 tablespoons of butter in a skillet over medium-high heat. Add scallops and sear for 2-3 minutes on each side until golden-brown. Remove and set aside.

Reduce heat and add remaining butter to the skillet. Once melted, add shallots and garlic. Sauté for 2-3 minutes until shallots are translucent.

Sprinkle flour over the shallot mixture, stirring constantly for 1-2 minutes to form a roux.

Gradually pour in dry sherry while stirring. Add heavy cream and let simmer for 2-3 minutes until sauce thickens.

Fold in lobster and shrimp, warming for 2-3 minutes. Then add seared scallops back to the sauce and stir to combine.

Adjust seasoning with salt and white pepper. If sauce is too thick, add a splash of cream or water.

Serve immediately over toasted bread points, rice, or in ramekins. Garnish with parsley.