Clean the lobster: cut along the edges of the tender skin placed on the abdomen, lift it, remove the pulp and keep it aside. Blanch the tomatoes in boiling water, drain them and peel them, deseed them and dice them.Peel, rinse and finely chop the onion then chop the parsley too. Rinse and dice the courgettes and in a separate bowl mix the fish fumet with the saffron. Put the oil in a saucepan and fry the onion lightly until soft but not golden; add the courgettes and brown them for a few minutes, add the lobster rings, the chilly and a smudge of chopped parsley and brown them; then drain the lobster rings and keep them aside.In the same saucepan, used for cooking the lobster, pour the wine and let it evaporate adding tomato cubes, the fish with the saffron, salt and pepper; then simmer for 10 minutes. Add the lobster rings kept aside and flavour for a few minutes.In the meantime cook the pasta al dente, drain it and pour it in the pan with the lobster sauce sprinkle with chopped parsley, mix well and serve.