Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

Slice sweet potatoes into ½-inch-thick rounds. Pick parsley leaves from stems and roughly chop; discard stems. Remove any large stems from kale; chop leaves into bite-size pieces if necessary. Peel and mince or grate garlic. Quarter lemon.

Toss sweet potatoes on a baking sheet with a drizzle of oil, garlic powder, 1 tsp Blackening Spice (2 tsp for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 25-30 minutes.

While sweet potatoes roast, in a medium microwave-safe bowl, combine honey, remaining Blackening Spice, and 4 TBSP plain butter (8 TBSP for 4). Cover with plastic wrap; microwave until butter has melted, 30-60 seconds.

Stir in half the parsley and half the Worcestershire sauce (all for 4). Season with salt and pepper.

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).

Cut two 10-inch-long pieces of foil (four pieces for 4 servings). Place one lobster tail, cut side up, in the center of each piece of foil. Drizzle each lobster tail with 1 TBSP blackened honey butter.

Wrap foil up and around lobster tails, pinching to tightly seal. Place on a second baking sheet.

Roast lobster tails on middle rack until tender and cooked through, 10-15 minutes. TIP: Carefully open the foil packets to check that lobster is fully cooked! The shell and meat should be red. If lobster needs more time, reseal and return to oven until fully cooked.

Once fully cooked, carefully cut a slit in the top of each foil packet to allow steam to escape.

While lobster roasts, pat cod* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add cod; cook until browned and cooked through, 3-5 minutes per side.

Turn off heat; transfer cod to a plate and dollop each piece with garlic herb butter. Wipe out pan. TIP: Tent fish with foil to keep warm.

Heat a drizzle of oil in pan used for cod over medium heat. Add kale and garlic; season with salt and pepper. Cook, stirring occasionally, until kale begins to soften, 2-3 minutes.

Add mustard, 2 TBSP water, and juice from one lemon wedge (4 TBSP water and juice from two lemon wedges for 4 servings). Cook, stirring, until kale is tender and liquid has evaporated, 1-2 minutes.

Once lobster tails are cool enough to handle, remove from foil; using a clean kitchen towel, apply pressure to tops of shells until they crack. Turn tails over and, using your hands, peel back shell on each side of cut tails. Remove lobster meat; cut into bite-size pieces.

Arrange sweet potatoes in a circle in center of plates; top with kale. Arrange cod over kale; top with lobster meat. Drizzle with remaining blackened honey butter to taste. (TIP: If the butter has cooled, microwave for 10-15 seconds; stir.) Garnish with crispy fried onions and remaining parsley. Serve with remaining lemon wedges on the side.