1 whole Maine lobster (approx. 2 1/2 lbs.)
1 lb. bay or sea scallops, cut in half if lg. ones are used

DRESSING:

1/2 c. unflavored yogurt
1 c. mayonnaise
1/2 bunch scallions, minced
2 c. celery, minced
2 tbsp. fresh lemon juice
2 tbsp. minced fresh dill
1 head leaf lettuce, washed & dried well

Place lobster, head first into boiling salted water. Cover; boil 10 to 12 minutes for first pound and 1 minute for each additional 1/4 pound. Shell will be bright red when done. Add a few peppercorns or lemon wedges to the boiling water if you wish to enhance the flavor. When cooked; allow to cool and remove meat from shell. Reserve the head and tail for garnish. Poach the scallops until just firm, (about 7 minutes); drain and reserve. Combine the dressing ingredients and mix well; adjust seasonings. Fold the seafood into the dressing; mix well and refrigerate. Serve on a bed of lettuce with quartered tomatoes and sliced hard boiled eggs in between.