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1
For the chili oil: Combine the oil and crushed red pepper flakes in a heavy small saucepan.
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2
Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
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3
Strain the oil into a heatproof container.
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4
For the spicy tomato sauce: Heat a large nonstick grill pan over medium-high heat.
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5
Drizzle the tomatoes and chile with 2 teaspoons of the chili oil and sprinkle with the salt.
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6
Grill until charred and softened, 4 minutes per side.
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7
Transfer the tomatoes to a bowl.
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8
Coarsely chop the chile, then add to the bowl with the tomatoes.
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9
For the pasta: Bring a large saucepan filled with salted water to a boil over medium-high heat.
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10
Add the lobster tails and cook until the shells turn red and the meat is opaque, 4 minutes.
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11
Transfer the tails to a cutting board.
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12
Continue to boil the water and add the linguine.
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13
Cook until the pasta has begun to soften but is still firm to the bite, stirring occasionally, 6 minutes.
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14
Drain, reserving 1/4 cup of the cooking water.
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15
While the pasta is cooking, prepare the seafood.
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16
Gently cut through the top of the lobster shells using scissors to remove the tail meat, then slice each tail in half lengthwise.
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17
Transfer to a large bowl and add the shrimp.
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18
Drizzle over 1 1/2 tablespoons of the chili oil and 1 teaspoon salt and toss to coat.
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19
Heat a large nonstick grill pan over medium-high heat.
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20
Grill the lobster tails and shrimp until cooked through, 4 minutes per side.
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21
Transfer the shrimp to a large bowl.
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22
Chop the lobster into 2-inch pieces and combine with the shrimp.
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23
Heat 2 tablespoons of the chili oil in a large saucepan over medium-high heat.
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24
Add the shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 4 minutes.
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25
Add the spicy tomato sauce and white wine and bring to a boil.
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26
Add the clams and cook, covered, until they open, 4 to 6 minutes.
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27
Add the pasta and reserved cooking water to the pan along with the Parmesan and toss to coat.
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28
Stir in the parsley, butter, lemon zest and salt and black pepper to taste.
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29
Add in the shrimp and lobster and drizzle with the remaining chili oil.
