Instructions
- Prepare the Saffron Infusion: Steep saffron threads in warm cream for at least 30 minutes.
- Cook pasta according to package directions, or make homemade pasta from scratch. Reserve 1 cup of pasta water before draining.
- Cook the lobster: Steam, boil, or grill the lobster until cooked through. Remove the meat from the shell and chop into bite-sized pieces. Reserve any lobster stock.
- While lobster is cooking, melt butter in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Deglaze the pan with white wine and let it reduce by half, about 2 minutes.
- Add the saffron-infused cream and remaining heavy cream to the skillet and bring to a simmer. Reduce heat to low and simmer for 5 minutes, or until slightly thickened.
- Stir in Parmigiano-Reggiano cheese and lemon juice until the cheese is melted and the sauce is smooth. Season with salt and white pepper to taste. Add pasta water for a looser sauce and lobster stock for deeper flavor.
- Add the lobster, shrimp, and scallops to the skillet and cook until the shrimp and scallops are cooked through, about 3-5 minutes.
- Add the cooked pasta to the skillet and toss to coat with the sauce. Garnish with fresh parsley. Serve immediately.
