We already raved about Harmons' bakery last Dining Awards, so we're using Valentine's Day to plug their seafood department. 

Harmons City Creek is hosting their Valentine's Day Seafood Frenzy on Feb. 14, 11 a.m.–7 p.m. Chefs will cook up and sample shrimp and scallop recipes, and store associates will offer tips on making waves in your own kitchen for Valentine's.

To "wet" your appetite, they sent us these recipes:

(Recipes by Chef Evan)

Buttered Poached Lobster

2 lobster tails
2 garlic cloves, minced
1 shallot, minced 
1 lemon, juiced and zested
4 sprigs of fresh thyme
Unsalted butter for poaching (just to cover)
Salt & pepper 
Wooden skewers

Let the lobster come to room temperature. Place a wooden skewer through the length of the lobster tail. This will prevent from curling. In a medium pot, combine the butter, shallots, thyme, lemon, and garlic. Season with salt and pepper. Warm the butter until it bubbles lightly. Place the lobster into the butter and cook till interior temperature reaches 135 degrees. Remove the lobster and serve Warm. For a healthy alternative swap the butter for olive oil.

Mini Crab Cakes

¼ cup small diced red onion
½ cup small diced celery 
¼ cup small diced red bell pepper
1 tablespoon minced fresh flat-leaf parsley
¼ teaspoon Tabasco Sauce
½ teaspoon Worcestershire sauce
1 ½ teaspoons Old Bay
½ teaspoon Kosher Salt
½ teaspoon freshly ground pepper
½ pound lump crabmeat, drained and picked to remove shells
½ cup plain dry bread crumbs
½ cup mayonnaise
2 teaspoons dijon mustard
2 extra large eggs
¼ cup olive oil 

Mix all ingredients together. Mix and adjust seasoning. Mold into cakes and sear in a sauté pan. Once color is established, place in a pre-heated 350 degree oven.