1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
Cut potatoes into ½-inch-thick wedges. Zest and quarter lemon. Peel and mince or grate garlic.
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).