Start with the preparation of the lobster. Cook the lobster in a pot of boiling salted water for 8 minutes. Remove from the boiling water and re-fresh in chilled water to stop the lobster from further cooking. Take a large, heavy, pointed knife and split the lobster length wise from the head towards the tail. Clean the green residue and rinse under running water. To prepare the sauce, melt the butter in a double bottom frying pan. Peel and finely chop the onion and garlic and cook gently until soft in the melted butter. Add the lobster, the flesh facing down to the pan, cook for further 2 minutes. Stir in the fennel, orange, cherry tomato, chilli flakes and star anise. Flip the lobster over, taking care not to over-cook the flesh, flame with the brandy. Pour in the white wine, reduce, remove the lobster and stir in the cream with the stock cube. Season with salt and pepper and reduce the sauce until thickened. Toss the cooked pasta in the sauce and sprinkle with the parsley. Serve immediately