The BEST creamy lobster pasta

Bring a pot of water to a boil and prepare an ice bath. Drop in the lobster claws for 8 minutes and the tails (2 minutes later) for 6 minutes into the boiling water. Transfer into the ice bath. Remove from water, crack shells to release lobster meat and give it a rough chop into bite size chunks.  

Drizzle olive oil into a large pot over medium heat. Drop in the headshells and toast for a minute. Add in the tomato paste and continue to cook for another 2 minutes. Add in the mirepoix and cook for 3-5 minutes to soften the vegetables. Add in the wine and water, bring up to a boil then reduce to a simmer and cook for 30-45 minuets. Strain through a fine mesh strainer and set aside. 

Melt butter in another large pot. Slowly add in the flour, while whisking constantly, to build a rue. Continue to cook for a few minutes until the mixture liquifies a bit and a blonde color is achieved. Begin adding in the stock (should be 4 cups), a little at a time while whisking to incorporate. Make sure there are no lumps. Continue to cook at a simmer for 15 minutes, stirring often. Add in the bay leaf, saffron, cream and salt and pepper to taste. Toss in the lobster meat a few minutes before mixing with the pasta. 

Add panko onto a baking sheet and bake on a high broil until golden brown. **Watch CLOSELY as it can quickly burn. Combine tosted panko with lemon zest. 

Bring water to boil, salt liberally, then cook your pasta according to the package until al dente. Drain and toss with the lobster sauce until well coated.

Garnish pasta with panko mix and parsley greens.