Cleaning the lobster: cut along the edges of the tender skin placed on the abdomen, then lift and remove the pulp and set aside. Blanch, drain, peel, deseed and dice the tomatoes. Peel, rinse and chop the onion finely; chop the parsley as well. Rinse and dice the zucchini and mix, in a separate bowl, the fish fumet with the saffron. Saute’ the onion in a saucepan with oil, until soft but not golden; add the zucchini and brown for a few minutes; add the lobster rings, chilly and a smidge of chopped parsley and brown; then drain the lobster rings and set aside. Pour wine into the same saucepan used for the lobster and let it evaporate, adding in the tomato, fish with saffron, salt and pepper and simmer for 10 minutes. Add the lobster rings kept aside and flavour for a few minutes. In the meantime, cook the pasta, drain it when al dente and pour into the pan with the lobster sauce sprinkling with parsley. Mix well and serve.