• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Mince chives; reserve 1 tsp for step 5 (you’ll use remaining in the next step). Zest and halve lemon; slice half 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). • 4 SERVINGS: Reserve 2 tsp chives.

• 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 potatoes with crème fraîche and 1 TBSP plain butter 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. • 4 SERVINGS: Use 2 TBSP plain butter.

• 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.

• Pat steak* dry with paper towels; season all over with half the Steak Spice, salt, and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. • Turn off heat; transfer steak to a cutting board and cover loosely with foil. Wipe out pan. • 4 SERVINGS: Use all the Steak Spice.

• 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.

• Thinly slice steak against the grain. Using a chef’s knife, halve lobster tails lengthwise. • Divide steak, lobster, potatoes, and broccoli between plates. Dollop steak with remaining softened garlic herb butter. • Spoon any melted garlic herb butter from pan over lobster. Cut remaining lemon into wedges; serve on the side. • TIP: If you don’t have a chef ’s knife, use a large, sharp knife.