Cook the pasta in boiling salted water for about 10 minutes until al dente. Peel and finely dice the shallots. Steam in hot fat until translucent. Add wine and 1/8 litre water and bring to the boil. Add lobster soup paste and let it dissolve while stirring. Drain noodles, rinse with cold water and drain well. Clean, wash and halve the tomatoes.
Rinse crab meat cold and drain. Add together to the lobster sauce. Season with salt and chilli. Wash the dill, dab dry and chop. Mix the noodles with the sauce and warm up briefly. Arrange on plates and sprinkle dill on top. Garnish with dill flowers if desired.