Instructions: As a fellow New Englander, Ill pass on this tip that was given to me a few years ago by a lobster/fisherman: If you have an abundance of lobster, parboil it, allow it to cool sufficiently and remove the meat. Make a mixture of lightly salted water and place the lobster meat in a plastic freezer bag. Pour salted water over, seal the bag and place in the freezer. The meat will last for several months.

Incidentally, dont discard those lobster shells!! They make an excellent pasta sauce. Simply make your favorite marinara sauce, add the lobster shells in and simmer for about 1/2 hour. Let sit on the stove for about an hour and voila! The taste of lobster! One tip though-break off the shell area containing the eyes and discard. This section of the lobster tends to blacken the sauce.

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