- 1 lobster tail (about 1 pound)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 to 6 garlic cloves, minced
- 2 shallots, thinly sliced
- 1 can (14½ ounces) diced tomatoes with their juice
- 1 cup clam juice or chicken broth
- ½ cup dry vermouth
- 1 tablespoon chopped fresh thyme
- 1 teaspoon paprika
- 2 teaspoons grated lime zest
- 1 cup heavy cream (optional)
- 1 pound clams, such as littleneck, Manila, or cherrystone, scrubbed
- Salt
- Freshly ground black pepper
- Pinch of ground red (cayenne) or chipotle pepper (optional)
- 12 ounces angel hair pasta
- 1 pound chard, tougher, large stems removed and discarded
- Cut down the belly side of the lobster tail and remove the meat. Remove all fibrous or dark-colored membranes and cut the meat into bite-size pieces. Refrigerate until ready to use.
- Cut the lobster shell into 4 pieces.
- Heat the butter and oil in a large saucepan over medium-high heat. Add the garlic and shallots and cook for 2 minutes. Add the tomatoes with juice, clam juice or broth, vermouth, and the lobster shells. Bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
- Remove and discard the lobster shells. Add the thyme, paprika, lime zest, and cream, if using. Cook, uncovered, for 20 minutes, or until reduced by one-third. Bring a large pot of water to a boil for the pasta.
- Add the lobster meat and clams to the sauce. Season to taste with the salt, black pepper, and red or chipotle pepper. Cover and simmer for 3 to 5 minutes, or until the clams open and the lobster turns opaque. Discard any unopened clams.
- While the seafood is simmering, cook the pasta according to package directions, adding the chard during the last minute of cooking time. Drain and place in a large bowl. Pour the seafood sauce over the pasta and chard.
- Variation:
- If you don’t want to bother with lobster, substitute ¾ pound shrimp or scallops.