While on a hunt for softshelled crabs, I happened upon two beautiful fresh local 2 1/2 lb. hardshell lobsters. It was an unexpected splurge, so I want to make the most of it. I usually steam, dissect, and devour a lobster, leaving little left over. I plan to start with the traditional steam, but would like to expand horizons, and stretch some of the meat, tamale and shell flavor into subsequent meals. I am getting out the cookbooks, but I would welcome ideas. Thanks in advance!