Cleaning the lobster: cut along the edges of the tender skin placed on the abdomen, lift, remove the pulp and set aside. Remove the grey sandy sachet, rinse the carapace and cut into bits. Trim and peel the carrot, peel the onion and rinse the celery. Wash all the vegetables and chop coarsely. Rinse the bay leaf, thyme and parsley under running water and dry, then tie with a white cotton thread. Wash and slice the tomato in 4. Heat some oil in a saucepan and combine the vegetable mix with the herbs and sauté over gentle heat for a few minutes, stirring from time to time with a wooden spoon. Add the carapace bits and flavor for 2 minutes over high heat. Pour the anisette and singe; add the wine and let it evaporate over high heat; then add the fish fumet, tomato, pepper grains, mix well and simmer for about 1/2 an hour. Remove the mix from the heat and blast in a food blender, then sieve it and put it back into its cooking pan; bring to a boil again, add in the cream and allow the sauce to thicken. In the meantime, after sprinkling with salt and pepper, steam the lobster pulp for 7-8 minutes. Cook the pasta in plenty of boiling salted water, drain when al dente and combine with the sauce. Serve warm cutting the lobster pulp into rings.