• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Mince chives; reserve 1 tsp (2 tsp for 4 servings) for Step 5 (save the rest for serving). Zest and halve lemon; slice half into ¼-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).

• Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack for 5 minutes (you’ll add more to the baking sheet then).

• While potatoes cook, cut broccoli florets into bite-size pieces if necessary. • Once potatoes have roasted 5 minutes, carefully toss broccoli and lemon rounds on empty side of same 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 (all for 4 servings), 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, 5-7 minutes per side. • Turn off heat; transfer steak to a cutting board and cover loosely with foil. Wipe out pan.

• 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 (you'll use the rest for serving) and remaining lemon zest; season with salt and pepper. Turn off heat; transfer lobster tails to cutting board.

• Thinly slice steak against the grain. Using a chef’s knife, halve lobster tails lengthwise. TIP: If you don’t have a chef’s knife, use a large, sharp knife. • Toss potatoes with remaining chives. • Divide steak, lobster, potatoes, broccoli, and lemon rounds between plates. Dollop steak with remaining softened garlic herb butter. Spoon any sauce from pan over lobster. Cut remaining lemon into wedges; serve on the side. ***Lobster is fully cooked when internal temperature reaches 145°.*** ***Steak is fully cooked when internal temperature reaches 145°.***