Start by making the fresh pasta. Place flour in a mixing bowl and form a well in the center.

Mix egg yolk and whole egg together and pour into the well, slowly incorporate egg into flour until dough forms a ball.

Knead dough for 5 minutes until it develops a velvety texture. Wrap in plastic and allow to rest for an hour before passing through a pasta roller to desired thickness. Cut to fettucini width.

Next, steam the lobsters for 6 minutes, and then shock in ice water for 6 minutes.

Remove shells and reserve for sauce, keep lobster chilled until ready to cook.

To create the sauce, sauté shells, shallot, garlic, and butter over medium-high heat.

Deglaze the pot with white wine, scraping the bottom of the pan. Add a little water to cover the shells. Cook for 15 minutes and strain liquid to remove all shells.

Add cream to liquid and reduce heat to a simmer, reduce the mixture until half the original volume.

Add lemon juice, set, and parmesan over low heat, combine to melt.

Mix in fresh herbs, salt and pepper off heat to taste.

To assemble the dish, boil pasta for 3 minutes in salted water.

In a pan, heat lobster with 2 tablespoons of butter, once warmed through add lobster sauce and fettucini.

Toss over heat until sauce coats the pasta and then plate, serving with more parmesan, and fresh herbs.