Make 8 squares of tiny foil - roughly 8" squares. Use 2 layers of foil for each packet. Rub the end of the stick of butter on the center of the tin foil for each packet. Then begin layering ingredients.
Start with potatoes, in a roughly flat arrangement. Just distribute them evenly between each packet. Same with the carrots. Add a sprinkle of salt and pepper (be generous here) and some dried and/or fresh dill. Dried is stronger, but fresh is prettier.
Put 2 scallops, 2 shrimp (more if they are smaller) and about 1/2 a lobster tail in each packet. Sprinkle with salt and pepper, Old Bay, if desired, or more dill. Place a pat of butter on top. Layer about 4 slices of lemon across the top, and this is a great place for that fresh dill. Right on top.
Seal shut. You can make a nice flat fold or just bunch it all up. You can even do this the day before!
Heat the grill to 400*. Put the packets on indirect heat for 10 minutes. Grill some sliced French bread at the same time - you'll be glad you did. It only takes a couple minutes on each side. After the seafood's been on for 10 minutes, shut the grill off, open the lid, and let them sit for 8 minutes. Serve the pouch right on the plate (they're usually boiling hot!) with grilled bread to soak up the great buttery seafood broth in the bottom of the pouch.
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