Lobster Fact:
The lobster is amazingly versatile and every part of the animal can be put to a variety of culinary uses. The empty shells can be used in bisques or for lobster au gratin; the tomalley provides extraordinary flavor for spreads, butters, sauces or dips; the coral presents an unusually colorful garnish for hors d’oeuvres or salads, while the claws make an extravagant statement atop a salad. A whole lobster, steamed and served with drawn butter, is a feast fit for a king.
Source: Fish & Seafood Online: Canada