Preheat oven to 400.
In a bowl, mix walnuts, sugar, and melted butter.
Bake for about 5 minutes.
Remove from oven, stir walnuts and spread apart so that they don't cool into a big clump.
Let walnuts cool while you prepare the sauce.
In a bowl, mix mayonnaise, condensed milk and honey. Blend well.
Heat a cast iron pan and add a splash of olive oil.
Cut lobster tails in half lengthwise. We used scissors to cut the shell, then a knife to cut the tail in half.
Salt and pepper lobster to taste.
Place lobster in heated pan, shell side facing up.
Fry for a minute on medium high.
Add about 1/4 cup water to pan and cover. Cook for 3-4 minutes.
Remove cover, turn tails over, add another splash of water, and cook for 3-4 minutes longer or until done.
Remove from heat and set aside.
Add a splash more oil to the pan and heat.
Salt and pepper shrimp to taste, then add to the heated pan.
Fry shrimp on each side for about 2 minutes or until they are cooked.
Remove shrimp from heat.
In a large bowl, combine shrimp and walnuts.
Drizzle small amount of sauce over shrimp and walnuts, stirring until coated.
Place lobster and shrimp walnut mixture on plate and drizzle with more sauce to taste.
Serve with rice and enjoy!