Lobster risotto is a fantastic way to use the meat from the bodies of lobsters, as well as the shells. It is a great second-day dish after you feast on the tails and claws - although this risotto is traditionally done in Sardinia with spiny lobsters, which have no claws. Make the Lobster Stock ahead or use chicken stock or water. Make sure you use short-grained rice for this - long-grained won't work very well - and make sure you have some saffron on hand; it really makes the dish.