I live in Maine now and when we have visitors they want one thing and one thing only Lobster...okay sometimes they also want clams and blueberry pies, but mostly its Lobster, my mother calls weekly to check the current price by the pound ( it was $4.29 last week BTW) and bemoan the fact that the Shop Rite in New Jersey sells Canadian lobster for 6.99. <br />Thrifty former restaurant cook that I am I cannot let things go to waste...and by things I mean edible things, things than can be made more edible with a bit of heat and time, my freezer is quickly filling up with lobster shells, corn that wasn't eaten and clam flavored butter. A few weeks ago I was in the fabulously appointed kitchen of a fellow Food52er who mentioned an article she was writing on chefs who use corn cobs and lobster shells for stock which caused an idea to germinate in my mind...and so here it is The Leftovers.... a Corn and Lobster bisque Drizzled in Lobster Oil. <br /> <br />If you do not live in Maine and so do not have as many lobster bodies on hand you can totally substitute crab bodies or shrimp shells or any combination of the 3, you can also use any leftover juice from steamed clams or mussels.

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