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1
Bring a large pot of salted water to a boil.
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2
Add the lobster tails and cook until they begin to curl, 5 to 7 minutes.
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3
Using tongs, remove the lobster tails and set aside until cool enough to handle.
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4
Add the pasta to the boiling water and cook, stirring occasionally, until tender but still firm to the bite, 10 to 12 minutes.
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5
Drain and place in a large serving bowl.
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6
Using kitchen scissors or a heavy knife, cut along the underside of the lobster tails and remove the meat.
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7
Chop the meat into 3/4-inch chunks.
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8
Set aside.
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9
In a large nonstick skillet, cook the bacon over medium-high heat until brown and crispy, about 10 minutes.
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10
Remove the bacon and drain on paper towels.
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11
In the same skillet, add the garlic and cook until aromatic, about 30 seconds.
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12
Add the tomatoes (and juices), clam juice, cream, 1/2 cup basil, 2 teaspoons salt and 1/2 teaspoon pepper.
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13
Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon.
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14
Reduce the heat to medium and simmer until slightly thickened, about 5 minutes.
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15
Add the shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes.
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16
Add the lobster and bacon.
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17
Simmer until warmed through, 1 to 2 minutes.
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18
Pour the tomato mixture over the cooked pasta and toss until coated.
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19
Garnish with the remaining 1/2 cup basil and season with salt and pepper.
