Put an inch of water in a large steaming pot and bring to a simmer.

Using kitchen shears cut the top of each lobster shell down the middle. Place the lobster tails in the steamer basket and cover with the lid. Steam the lobsters until the shells are bright red and they begin to curl slightly, about 10-15 minutes. Save the steaming liquid! Remove the tails to a cutting board and let cool until you can handle them.

Remove the meat from the shells (save the shells) and cut it into large cubes. Refrigerate while you prepare the rest of the dish.

In a small pot, heat the olive oil over medium heat and add the shallot, garlic, and red pepper flakes. Sauté the aromatics until very fragrant, about 1 minute. Stir in the tomato paste and season well salt and pepper. Add in the lobster shells and pour in the reserved steaming liquid. You want the lobster shells to be almost covered, so add additional water if needed.

Simmer the lobster stock for 45 minutes and then strain. Taste for seasoning and add salt and pepper if necessary.

Bring a large pot of salted water to a boil and then add in the pasta. Cook according to the package directions. Drain, reserving pasta water.

While you’re waiting for your water to boil, add 1 cup of the lobster stock and the mascarpone cheese to a large skillet. Heat over medium-low heat until the mascarpone melts and the sauce just begins to simmer. Stir in the saffron.

Add in your drained pasta, peas, and reserved lobster meat. Toss well until everything is heated through. If the sauce is too thick, add any remaining lobster stock (or pasta water if you don’t have stock left) until perfectly saucy.

Serve the pasta topped with parsley or chives and lots of fresh parmesan cheese.