Saffron Spaghetti, Lobster, and Rainbow Tomatoes

Heat oven to 400ºF. Place saffron on a sizzle platter and toast in oven 7 minutes. Remove platter from oven and let saffron cool. Attach square-cut spaghetti die to Arcobaleno pasta extruder. Add semolina to extruder. Crush and add saffron to extruder. Set to mix and turn on extruder. Slowly drizzle in water. Stop adding water when consistency of mixture resembles wet sand. Mix 20 minutes. Switch extruder from mix to extrude and cut spaghetti into 12- to 14-inch lengths.

Bring a large pot of salted water to a boil. To a cold sauté pan, add oil, garlic, and pepper flakes. Heat pan over high flame. Toast garlic until edges begin to turn light brown. Remove from heat and add lobster and tomatoes. Return to heat and cook until tomatoes begin to soften. Remove from heat and add wine. Return to heat and reduce liquid. Drop 100 grams Saffron Spaghetti in boiling water and cook until al dente, about 3 minutes. Transfer pasta to pan and toss to combine. Lower heat and cook until pasta releases starches, creating a creamy sauce. Add pasta water, as necessary. Add herbs and toss to combine.