Put two tablespoons of butter into a heavy bottomed stock pot on medium heat.

Dice the vegetables (celery, carrots, onion).

When the butter has melted, add the diced vegetables and saut? for ten minutes until most of the moisture has been drawn out.

While the vegetables are saut?ing, chop the salmon into bite sized pieces. You can also cut the scallops if they are especially large.

Add the stock to the pot and bring it to a boil on high heat.

Chop the potatoes into one inch chunks and add them to the pot.

Cook the potatoes for eight minutes until fork tender, then reduce the heat to medium.

Add the salmon and lobster and cook until the salmon is firm but slightly translucent in the middle, about ten minutes.

Remove the lobster tails from the pot and remove the flesh from the shell before chopping into bite sized pieces.

Put the lobster chunks back into the pot along with the scallops and shrimp.

Add the cream and thyme (remove the leaves first).

Add the last two tablespoons of butter and season with salt and pepper.

Cover the pot and let it simmer, stirring occasionally, until the fish is fully cooked, about fifteen minutes.