1. Boil lobster in salted water for 5 1/2 minutes. Remove lobster and submerge in an ice bath.

2. Remove lobster meat from shell, set claws aside and roughly chop remaining meat. *Reserve lobster shells.

3. Make the lobster broth. Place a medium-sized sauce pan on high heat and add olive oil, lobster shells and tomato paste. Cook for a minute and half, shells should turn dark red.

4. Add chopped tomatoes, carrots, and tarragon. Deglaze with cold water. Bring water to a simmer and cook until water is reduced to 1/3.

5. Strain shells and reserve liquid. Add heavy cream and reduce to a desired consistency. Season with salt and pepper.

6. Cook pasta in boiling salted water for eight minutes. Strain pasta onto a sheet pan, drizzle pasta with olive oil and let cool at room temp.

7. Place large sauté pan on medium-high heat. Add 2 oz. butter and sauté shallot lightly. Add fresh peas and lobster meat.

8. Once lobster and peas are warm, add pasta and deglaze with 8 oz. lobster broth. Allow 3 to 4 minutes for sauce to come to a simmer. *Sauce should start to coat the pasta.

9. Add mascarpone cheese and fontina cheese. Season with salt and pepper. *Taste for flavor — more sauce can be added based on your personal desired consistency.

10. Place lobster mac ’n’ cheese in a buttered casserole dish and cover lightly with bread crumbs and bake in the oven at 325 degrees for five minutes. Remove from oven and garnish with parsley.