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1
Cut down the belly side of the lobster tail and remove the meat.
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2
Remove all fibrous or dark-colored membranes and cut the meat into bite-size pieces.
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3
Refrigerate until ready to use.
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4
Cut the lobster shell into 4 pieces.
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5
Heat the butter and oil in a large saucepan over medium-high heat.
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6
Add the garlic and shallots and cook for 2 minutes.
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7
Add the tomatoes with juice, clam juice or broth, vermouth, and the lobster shells.
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8
Bring to a boil.
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9
Reduce the heat to low, cover, and simmer for 15 minutes.
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10
Remove and discard the lobster shells.
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11
Add the thyme, paprika, lime zest, and cream, if using.
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12
Cook, uncovered, for 20 minutes, or until reduced by one-third.
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13
Bring a large pot of water to a boil for the pasta.
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14
Add the lobster meat and clams to the sauce.
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15
Season to taste with the salt, black pepper, and red or chipotle pepper.
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16
Cover and simmer for 3 to 5 minutes, or until the clams open and the lobster turns opaque.
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17
Discard any unopened clams.
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18
While the seafood is simmering, cook the pasta according to package directions, adding the chard during the last minute of cooking time.
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19
Drain and place in a large bowl.
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20
Pour the seafood sauce over the pasta and chard.
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21
Variation:
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22
If you dont want to bother with lobster, substitute 3/4 pound shrimp or scallops.
