Cook lobster at most 4 hours in advance, refrigerate after cooking.

Cut lobsters down the middle and split.

Clean out guts so that only meat remains.

Heat grill until hot, and then grill cut side up with a tbsp of butter inside each half.

Grill for 10-15 minutes until flesh is firm and shell is red.

Remove meat from lobster and reserve in bowl.

Heat large pot with water over high heat and season with salt, until boiling.

Add the pasta and cook for 5 minutes.

Heat sauce pan over medium heat

Melt 2 tbsp butter

Cook shallot until soft

While the pasta cooks, add chartreuse, saffron, and anise star over medium high heat for 4-5 minutes until liquid thickens

Add tomato(es), lobster, butter, fish stock/lobster or shrimp bouillon cube, and herbs. Toss to combine all ingredients.

Add pasta and a 2-3 scoops of pasta water, toss for another 2 minutes to combine.

Serve warm.