Cook pasta in a large pot of salted, boiling water, until al dente. Drain.

In the meantime, cut the asparagus into short pieces leaving the tips intact. Set aside.

Melt butter in a large skillet over medium heat and sauté the French shallots until translucent.

Add the asparagus and lobster to shallots and continue cooking 2 or 3 minutes.

Add the marjoram and season with salt and pepper.

Incorporate the cream and continue cooking 4 or 5 more minutes.

Transfer drained pasta to the skillet and mix well.

Garnish with flaked parmesan before serving.