1. Peel the shrimp and set a few aside for garnish later. Cook your pasta for one minute less than the package suggests, reserving the pasta water before letting it drain.

2. Finely chop the onion and fennel, and mince the garlic. In butter, sauté the onion, garlic, and fennel until they're soft, taking care not to let them brown.

3. Next, add white wine to the pan, allowing it to reduce. Then combine the reserved pasta water, 475ml (2 cups) of milk, 120ml (1/2 cup) of heavy cream, and 120ml (1/2 cup) of lobster bisque in the pan. Bring the mixture to a simmer and cook for two to three minutes, or until it thickens. Stir in 125g (1 cup) of green peas and cook until tender.

4. Stir in chopped fresh dill and grated lemon zest. Add the cooked pasta to the sauce, tossing to combine. Remove the pan from the heat, gently folding in the shrimp. Season to taste with salt and pepper.

5. To garnish, sprinkle with parmesan cheese and add a few fresh dill sprigs and lemon wedges. Top with the reserved shrimp and halved cherry tomatoes if desired.