Method:
In a sauté pan cook garlic, shallots, (fennel seeds if desired) in butter until aromatic but taking care not to color. Add lobster meat and wine and cover for 3-4 minutes allowing to steam. Stir and remove meat keeping warm. Add cream and simmer for a few minutes until slightly thick. Add the lobster meat and parsley back in with the sauce. Adjust seasoning. Divide pasta among 4 plates and top with lobster sauce. Serve with salad and crusty bread.