Lobsters are prized for their rich meat, but don’t discard their flavorful shells and bodies, which add depth to any dish. In the Italian-American favorite lobster fra diavolo (literally “brother devil”), whole shell-on lobsters enhance a spicy tomato sauce, which is tossed with spaghetti. Many markets will cook the lobsters for you and once home, you can crack the claws, cut up the tails, tip the juices into a bowl, and use everything (including the bodies) to bolster the sauce.
You’ll also have the base for a spicy fish soup, made with some of the lobster meat and a little white-fleshed fish. Ladle it over garlicky Italian toast for an extravagant weeknight supper. The price of lobster remains relatively low so you don’t have to feel guilty for eating it two days running.