1. Place 2 tablespoons butter or margarine in a 2-cup bowl. Microwave at 100% (high) 30 seconds or until melted. Stir in bread crumbs, Parmesan cheese and pars ley; set aside.
2. Remove cooked meat from lobster tails. Cut meat in chunks and reserve shells intact; set aside.
3. In a 2-quart casserole, combine mushrooms and 2 tablespoons butter or margarine. Microwave at 100% (high) 3 to 3-1/2 minutes or until tender. Stir in flour, salt and paprika. Microwave at 100% (high) 30 seconds. Whisk in half and half. Microwave at 100% (high) 2-1/2 to 3 minutes or until thickened and bubbly; stir every 1 minute. Mixture should be thick and smooth.
4. Stir in lemon juice, lobster meat and scallops or shrimp. Spoon about 1 cup filling into each lobster shell. Set shells in an 8-inch-square baking dish. Cover with vented plastic wrap. Microwave at 100% (high) 4 to 4-1/2 minutes or until heated through.