Heat the ghee in a small sauce pan over medium heat. Add the garlic and shallot and sauté until translucent and fragrant, about 2 minutes. Turn the heat down to medium-low and season with the pepper. Add the coconut cream and whisk until smooth.
Add the stock and nutritional yeast to the pot and continue to whisk until completely combined. Reduce the heat to low and allow the sauce to gently simmer while you prepare the rest of the dish, stirring every so often. The sauce is finished when it coats the back of spoon, about 30 to 40 minutes.
(Ashley’s note: I used tuna instead of lobster so I skipped this part) Place the lobster tails in a steamer basket set over a pot of boiling water and steam for 8–10 minutes, or until the shells are bright red and the meat is opaque. Remove the cooked lobster tails from the pot and allow to cool.
While the lobster tails are steaming and cooling, prepare the noodles. If using Cappellos noodles, prepare according to the instructions on the packaging. If using spiral-sliced zucchini, steam the noodles until just tender, about 13-15 minutes.
Remove the lobster meat from the shells and rinse the meat under cold water to be sure it is free of any shell pieces. Chop the meat into bite-sized chunks and add it to the Alfredo sauce along with the tomatoes and parsley. Stir to combine evenly with the sauce. Plate the noodles, top with the sardine alfredo, and serve.