Fetucchine with lobster sauce....took advantage of the cheap lobsters in the Asian markets...lobster isn't usually very good at this time of year,at least to eat by themselves, so this dish puts them to good use...steam the lobsters briefly...shell them, cut up the meat. Put some of the shells in the steaming water, and simmer to make a stock. Keep the green stuff in a dish for the sauce. Saute leeks, garlic, shallots, mushrooms (I used king oysters for this) and a few grape tomatoes in butter. When ready, add some white wine and sherry, some of the lobster stock and a little saffron. When it begins to reduce, add the bowl of reserved green stuff (roe is better, but there is very little roe in lobsters this time of year). Add the lobster meat and chopped parsley...and some cream. Reduce a little further, then serve over fettucine. Mmmmm!