The hubby and I are not very fond of lobster because we prefer the more delicate sweet taste of crabs. However, due to the recent decrease in prices for lobster, we decided to forego the purchase of one for dinner. I boiled my lobster, named Frank, in a mixture of water, white wine, freshly squeezed lemon and a bouquet garni that consisted of parsley, thyme, bay leaves and black peppercorns, along with a decent helping of kosher salt. Frank cooked up nicely, and was served with some clarified butter, but sadly, it still did not wow our taste buds. Not one to waste anything, I did use the remains of Frank to make a wonderful lobster stock. The stock smells so good, that I could almost just drink it as is, but I am seeking advice as to what I should do with this amazing liquid. Any suggestions, particularly for a pasta dish, and no, I do not want to use the stock for risotto.