What to do with Surplus Lobster by bookseller

But the lobsters won't keep long. Thought? Boil them up, pull out the easy meat (tails and claws), use your biggest cleaver to hack the rest of the lobster, shell and all, into big pices, and freeze them, along with the shells from the lobsters you ate tonight. When you have time, you can use these lobster shells and bodies to make the world's most fabulous lobster stock, which will make wonderful fish soup or lobster bisque or pasta sauce or whatever you like. The meat you pull out now probably won't feed a lot of people as is, but you could make lobster salad (MMMM....lobster rolls) or saute it with some herbs and butter and white wine and maybe some seeded tomato or some sugar-snap peas for a seriously good pasta sauce. You could even mix it into mac and cheese. In any event, the lobster will keep much better -- certainly for a few days -- if it's cooked.