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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.
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