The beginning of a great lobster bisque is to saute the shells (make sure you remove the digestive sack from the upper body portion by the way) in a bit of oil, and when the shells are just beginning to shrink and color, you add a measure of brandy... from a small glass off the heat... and it will effectively deglaze the pot and add flavor to the stock you make. No need to flambe, the heat from the pot will very quickly evaporate the alcohol and just leave the flavor behind!

Asian is always good...but how about something a little retro that's incredibly delicious, quick and easy? Chicken Divan!
http://timeinthekitchen.com/2009/03/c...

You've got some great suggestions here, so I'd like to go a bit out of the box and reccommend one of my favorite cookbooks that has great recipes for those ingredients you have on hand. It is called The Elephant Walk cookbook, by Longteine Monteiro 1998. It is a Cambodian recipe cookbook from The Elephant Walk restaurant dishes, loads of ingredient information and beautiful photographs.
If you'd like to view the index, I'm adding a link to that here!
http://www.amazon.com/Elephant-Walk-C...

Thank you so much!

How about tiny tacos! They are quick, easy, not messy - and VERY delicious!

http://timeinthekitchen.com/2009/03/t...

Oh - this is an amazing Reuben....stacked and stuffed!

http://timeinthekitchen.com/2009/03/s...

Farnhams all the way! The Clam Box line can be ridiculous (and food not great), and Woodman's is a tourist trap - with the prices that go along with that!