Lobster Bucatini

This is inspired by a dish I had in Lake Como, Italy. I created a stock using the lobster shell, fennel, celery, shallot, and garlic. The lobster meat is poached with butter, while vermouth and cream are added to the stock and sauce is reduced. Cooked bucatini is added to the sauce along with the lobster, lemon zest, tarragon, and finished off with butter. Finally topped with parmesan and breadcrumbs toasted with olive oil and garlic.