In a small bowl, mix liquid whole eggs with parmesan cheese and parsley. Season with a pinch of salt and pepper.

In a small pot add water, shallots, lobster base, sauteed vegetable base, bay leaf and saffron.

Cook the broth for 30-40 minutes on medium heat, season with salt and pepper to taste.

Strain broth using fine mesh strainer.

Return broth to the pot. Heat the broth. Once simmering, swirl in the egg mixture. Keep the broth moving using a wooden spoon. Add lemon juice and zest. Reserve.

Heat a pot of salted water. Cook the Pasta for approx. 2-2.5 minutes. Remove from heat.

Place three pieces of Pasta in a bowl. Add lobster meat and warm broth.

Garnish with pepper and chopped parsley.