To Prepare the Lobster and Stock

1. In a 10 quart heavy bottomed pot over medium heat, place olive oil, carrots, celery and onions and sauté for 10 minutes.
2. Add wine and stir. Cook for one minute.
3. Add ½ gallon of water, parsley stems, garlic, thyme, celery salt, bay leaf and peppercorns and bring to a boil.
4. When mixture is at a full boil, place lobster in head first and cover. Set timer for 12 minutes. Keep flame just below high.
5. Remove lobster to cool. Add remaining ½ gallon of water and slowly bring to a boil.
6. While stock is coming to a boil, remove meat from tail, claws and knuckles. Place cooked lobster meat in the refrigerator.
7. Remove roe sack, mouth area and other undesirable parts and discard. You should be left with shells from tail, claws and body cavity, along with legs and knuckle joints. Place all of those into the stock and bring to a full boil. Skim any foam that floats to the top.
8. Lower flame to a low boil and cook uncovered for 90 minutes or more until you are left with 2 cups of stock. Strain through a fine sieve and discard solids. If you have more than two cups after you strain and discard the solids, place stock back on heat to reduce to two cups. Note, you will only be using 1/2 cup of stock for this recipe, the remainder can be frozen for future recipes.

To Prepare the Final Dish

1. Roughly cut lobster meat into bite sized pieces.
2. Cook fettuccini according to package directions.
3. While pasta is cooking, in a large sauté pan over medium heat, melt butter in olive oil. Then add shallots and cook for 3-4 minutes until soft.
4. Add zambuca to deglaze and cook until half of the liquid has evaporated.
5. Add in the lobster stock and cook again until half the liquid has evaporated.
6. Add parsley, heavy cream and Romano cheese. Adjust seasoning with salt and pepper if needed. If you like this sort of dish creamier, add an extra cup of heavy cream, but this step is optional. You could also add more of the stock if you prefer a stronger flavor.
7. Add cut up lobster meat and cooked fettuccini and toss to combine. Cook for one or two minutes to incorporate flavors.
8. Transfer to serving plates or bowls and finish with a little more grated Romano and chopped parsley.