Lobster & Saffron Cream Pasta

I found this recipe years ago in Bon Appetite. It is a favorite of Beep's and he often asks for it on special occasions. I made it this year for Father's Day and we both were in heaven. It is every bit as good as I remember, but very rich. Beep, of course enjoys it as an entree, but I think it works great as an appetizer.

3 1-1/2lb. lobster tails
2 T. butter
1 T. olive oil
2 small shallots, minced
1 C dry white wine
1 1/2 C whipping cream
4-6 saffron threads
Salt & Pepper to taste
1/2 C freshly grated Parmesan cheese
10-12oz. cooked capellini
2 T. chopped fresh Italian parsley
Freshly grated Parmesan cheese for garnish

Remove the lobster meat from the tails. ( I use kitchen scissors it makes quick work of the shell. ) Cut into bite size pieces. Saute the lobster in the butter and olive oil over medium heat until pink and golden. Remove the lobster and set aside. Reserve the pan drippings and saute the shallot in those until caramelized. De glaze the skillet with the wine, stirring constantly with a wooden spoon to dislodge any browned bits. Cook until the wine is reduced by half, stirring constantly. Meanwhile, bring a 6 QT stock pot of water to a boil and cook pasta to desired consistency, drain and reserve for later.
Stir in the whipping cream. Simmer for 5-10 minutes until the sauce has thickened. Add the saffron threads, salt and pepper, while constantly stirring. Stir in the 1/2 cup of cheese.
Return the lobster to the skillet and sauce. Add the cooked pasta and toss to mix. Cook over low heat, just until heated through. Spoon onto serving platter or individual plates and garnish with parsley and additional Parmesan cheese.