We're doing leftovers again. I know, I know. Only about a month ago, we were busy shucking out crabs left from our crab feasts, and now we're talking about taking the same approach should you plan a lobster festival to make the dog days a bit more fun.

At our house, the lobster festival is a transplant from years or traveling back to the Bay State in August, always a couple of weeks before school would start again. We'd cool off at the beaches Nawth o' Boston, in the oceanside towns that included Revere, Lynn, Nahant, Swampscott, Marblehead, Gloucester, Rockport … up theyah.

Whatever else we did to amuse our precious children, we always hosted a family/friend reunion in the garden of my father-in-law's seaside home (up a very steep hill with a limited view of the Atlantic). Rarely fewer than eight people, often double that, or more. Homerus Americanus (aka Maine or North Atlantic lobster) was the star at these festivals. They were usually at their lowest summertime prices in late August, so they were a relatively good deal. But it was always one person, one lobster. That's it.

After selling his business (that's a story for another time), "Papa" took a job in a "package" store near home. Happily, right next door was a lobster pound that sold — yes — lobsters and lobster meat. That's it. And that's where he acquired the culls that we customarily provided for the festival. Culls are one-claw lobsters, or lobsters that've lost a claw and have a new one generating. Unless you're a terribly picky lobster eater, you don't mind. After all, a two-pound lobster is a two-pound lobster and will provide just as much meat, whether it has one claw or a pair of them.

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We mention all this so that in case you're thinking about hosting your own lobster festival, and are planning to get them from a local fish monger, you can go ahead and get the culls, as long as they're as lively as the two-claw ones (they're often kept in separate tanks).

Do it yourself

Plan the festival as you would a crab feast: A few (easy) appetizers. We always had steamed clams as sort of a first course (you'll have to settle for steamed little necks unless you can get some long necks, aka "steamers"). But the clams are not strictly de rigueur, unless you're entertaining my youngest daughter.

Some side dishes such as local corn, sliced fresh local tomatoes (you can do them with fresh mozzarella and basil and drizzle with a balsamic vinaigrette if you want to go gourmet). Add some baked beans, a pasta dish (like baked ziti or stuffed shells) and maybe even some oven-baked sweet potato fries.

Then after everyone's full enough so they won't demand seconds on the lobster — ta-dah — the grand finale, with clarified butter, of course, served just before dessert, which for us was usually a sheet cake and ice cream.

You can cook the lobsters yourself or, if you're squeamish, get them cooked. One per person, plus three or four more (which you don't' let on that you have). Ours were cooked outdoors in a huge pot over a wood fire, with a little sea water (when it used to be clean) and maybe even some kelp.

Anyway, since you plan to feast on leftovers, keep an eye on your guests. If they only eat the lobster claws and tail, but eschew the bodies and the "knuckles," be sure to confiscate the latter for a doggie bag. These are treasure troves of sweet lobster meat, which you'll harvest at your post-festival-shuck-out-the-lobstahs party.

By combining your whole plan-over lobsters and the wonderful sweet meat you can get from the knuckles and the bodies — anyone who's eaten crabs will have no problem accomplishing this — you'll garner plenty of fixins' for the "leftobster" dishes we suggest here. And while you're slaving over your chore, keep in mind that a pound of shucked-out lobster meat will probably run you nearly $25.

Go for it!

Lobster salad

No mayonnaise on this main-dish salad. But it does feature your lobster leftovers and can help you use up some of the leftover corn on the cob. Some artisanal bread goes well. Drink a dry white.

2 to 3 cups cooked lobster meat

1 1/2 pounds small red-skin potatoes, scrubbed, halved or quartered, depending on size

4 ears cooked corn, kernels removed from cob

3 cups grape or cherry tomatoes (use yellow, orange and/or some red), halved

1 1/2 cups coarsely chopped frisee (aka French curly endive)