Step 1

Melt butter in 10-inch skillet over medium heat until sizzling. Add leek; cook 1 minute. Add chicken stock and liqueur, if desired; cook 1 minute or until bubbling around edges. Add lobster pieces; cook 3-4 minutes or until lobster turns pink. Remove lobster from sauce; cover to keep warm.

Step 2

Continue cooking sauce 4-5 minutes until sauce is reduced to about 3/4 cup. Stir in whipping cream and salt. Add pasta; toss lightly to coat. Cook 1-2 minutes or until sauce has thickened. Place pasta onto serving dish; top with lobster. Sprinkle with parsley, if desired. Serve immediately.