Cook the potatoes until done, about 10-12 minutes, then slice; set aside to cool.
Dry scallops and lobster tail with paper towel before sautéing.
In a large pan on medium heat, heat olive oil. Sauté lobster for a few minutes; reserve with the oil. Sauté scallops in the same pan (now relatively dry), 1½ minutes per side. Reserve the scallops.
Deglaze the pan with the whisky, then melt the Lobster Butter and add cream. Reduce for 1-2 minutes while stirring to avoid sticking.
Spread potato slices, lobster and scallops in 4 small baking dishes; pour sauce evenly in all dishes. Bake at 350°F (180°C) for 8-10 minutes. Garnish with a sprig of fresh dill. Makes 4 servings.