1
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 ¼-inch-thick rounds (for 4, zest both lemons; halve one lemon and slice remaining lemon 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).