Flavors by Alessandra

0 Fabricate the lobster down to the tail, claws, and a cleaned out (not rinsed, just with a paper towel) head shell. 
4 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.  
1 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. 
2 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. 
5 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. 
3 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.
6 Garnish pasta with panko mix and parsley greens.