Don’t toss the shells. Simmer them in water with onion, celery, and a bay leaf for 20 minutes, and you’ve got lobster stock that beats any store-bought version. Freeze it in cubes for quick risotto or chowder later.
It’s a small act of culinary resourcefulness that makes you feel like a chef in your own tiny kitchen. Plus, your future self will thank you on a rainy Sunday.
