Pasta:
In a sauce pot put water with 1 tsp. of lobster oil and 1 tsp. of salt. Cover until boiling. Add the pasta and cook for 3 to 4 minutes.
Sauce:
In a sauté pan add the remaining lobster oil, chopped shallot and cook over medium heat until translucent. Add the white wine, reduce by half. Add the cream, cook for 2 minutes. Then add shellfish. Cover the pan for about 2 minutes. When the pasta is cooked, drain in a colander and mix with the seafood. Finish with fresh chopped parsley. Season to taste.
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