Lobster & Shrimp Roll

Toss potatoes on a baking sheet with a large drizzle of oil, half the Old Bay Seasoning (save the rest for another use), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Using kitchen shears, cut through thin shell along underside of each lobster tail, leaving meat intact and stopping at fanned end. Pressing down gently of each side of shell to crack, remove meat and discard shell. Cut lobster tail in half lengthwise, then crosswise into 1-inch pieces. TIP: Lobster may have a large vein running down the center of the tail; remove if necessary. Rinse shrimp under cold water.

Once water is boiling, prepare a large bowl of ice water and set aside. Add lobster and shrimp to pot of boiling water. Cook until opaque and cooked through, 2 minutes. Drain, then immediately place lobster and shrimp into bowl with ice water. Let sit until chilled, at least 1 minute. Drain, then pat dry with paper towels. Wipe out bowl.

Transfer lobster and shrimp to a cutting board; roughly chop into bite-size pieces. In bowl used for ice water, combine celery, mustard, mayonnaise, ¼ tsp lemon zest, and as much minced dill as you like. TIP: If you love lemon, add a small squeeze of lemon juice here if desired. Add lobster and shrimp; toss to coat. Taste and season with salt (we used ¼ tsp) and pepper.