A little hint...go to the best fish shop you know off and ask them if they have any cooked lobster shells. I've found that if you do, you will often find that the shop hasn't even thought about a market for them and thus will sell them to you for under $5 a pound!
Then, go and get a kick butt recipe for lobster bisque and make it with the shells. See- luxury can still exist in challenging times- you just have to think outside of the box.
I was given some lobsters (thank you Noelle!) and enjoyed a weekend of lobster. Saturday night was classic steamed lobster with beer and butter. Tonight was lobster bisque. Wifey was very happy.
And even wifey added that the bottle of Fontaine-Gagnard Chassagne-Montrachet 2006 was unbelievable with the bisque! "F-G" is a grower I respresent. They are excellent and make fantastic wines. If you can't find them (or for some ood reason don't like the wines), make sure you source good, "grower" Chassagne or top grower white Burgundy.
Of note: the recipe came from Ed Brown's The Modern Seafood Cookbook.
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