Paella Inspired Seafood Pasta with a Cognac Cream Sauce

Name: Paella Inspired Seafood Pasta with a Cognac Cream Sauce
Ingredients: 2 cloves garlic, chopped; 2 tablespoons butter; 1 shallot, minced; 2 tablespoons paella spice blend; 1 cup heavy cream; 3/4 cup grated Parmigiano-Reggiano; 1 1/4 cups seafood stock; 4 tablespoons cognac; 1/2 teaspoon lemon zest; Fine sea salt; 1 lobster tail, meat removed, shell discarded; 10 medium shrimp, shells and tails removed; Corn oil, for deep frying; 1 pound mussels; 1/2 a lemon, juiced; Fresh parsley, chopped, for garnish; 1 pack rice noodles; 8 ounces King crab meat