• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Mince chives; reserve 1 tsp (2 tsp for 4 servings) for step 5 (you’ll use the remaining in the next step). Zest and halve lemon; slice one half into 1/4-inchthick rounds (for 4, zest both lemons; halve one lemon and slice remaining lemon into 1/4-inch-thick rounds). • Using kitchen shears, cut along underside of each lobster* shell, leaving meat intact and stopping at tail; pull sides of shell apart to expose meat (do not remove meat from shell).

• Dice potatoes into 1/2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1/2 cup potato cooking liquid, then drain and return potatoes to pot. Mash with crème fraîche and 1 TBSP plain butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. • Stir in remaining chives and season with salt and pepper. Cover to keep warm.

• While potatoes cook, cut broccoli florets into bite-size pieces if necessary. Toss broccoli and lemon rounds on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until broccoli is golden brown and crispy, 15-20 minutes. Carefully toss with half the lemon zest. • Meanwhile, place garlic herb butter in a small microwave-safe bowl; microwave until just softened, 5-10 seconds.

• Rinse shrimp* under cold water, then pat dry with paper towels; place in a medium bowl with a drizzle of oil. Season with half the paprika (all for 4 servings), 1/4 tsp garlic powder (1/2 tsp for 4), salt, and pepper; toss to coat. (Be sure to measure the garlic powder; we sent more.) • Heat a large pan over medium-high heat. Once hot, add shrimp; cook, stirring occasionally, until opaque and cooked through, 3-5 minutes. • Transfer shrimp to a separate medium bowl and cover with foil to keep warm.

• Heat same pan over medium-high heat. Add lobster tails cut sides up with a splash of water. Cover pan and cook until lobster is slightly opaque and almost cooked through, 3 minutes. • Uncover pan and add half the softened garlic herb butter (save the rest for serving); spoon melted butter over lobster until meat is opaque and cooked through, 1 minute more. • Stir in reserved chives and remaining lemon zest; season with salt and pepper. Turn off heat; transfer lobster tails to cutting board.

• Using a chef’s knife, halve lobster tails lengthwise. TIP: If you don’t have a chef’s knife, use a large, sharp knife. • Add remaining garlic herb butter to bowl with shrimp and toss to coat. • Divide shrimp, lobster, mashed potatoes, broccoli, and lemon rounds between plates. Spoon any melted garlic herb butter from pan over lobster. Cut remaining lemon into wedges; serve on the side.