a new year's lobster for every pot

simmering lobster shells with some savories for stock. we are having lobster risotto for our new year eve dinner. the idea struck when i got my ass down to dominick's and the rack of lamb i was looking for cost more than a couple of frozen lobster tails - and was basically the same size. frozen lobster... i've never had it before but how bad could it be in some creamy rice?

i made lobster stock the last time we had everyone over for lobster at my mom's. was it a birthday? can't recall. it came out beautifully - the key is to brown the shells nicely for the flavor before simmering. my parents froze the stock and parceled it out over a couple of different gumbo batches. my, the depth of flavor. and to think we would always trash our shells without a second thought.

so here we are, lobster shells a'simmerin, lobster meat cooked and cut up, bubbly in the fridge. trevor is furiously studying for the bar (and furious at last check in) so i'm keeping to myself, chopping and humming and cooking and probably stanking up my entire floor.

happy new year!