Instructions: Cut down the belly side of lobster tail and remove meat. Remove all fibrous or dark-colored membranes and cut meat into bite-size pieces. Refrigerate until ready to use.

Cut lobster shell into 4 pieces.

Heat butter and oil in a large saucepan over medium-high heat. Add garlic and shallots and cook for 2 minutes. Add tomatoes (with juice), clam juice or broth, vermouth and lobster shells. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.

Remove and discard lobster shells. Add thyme, paprika, lime zest and cream, if using. Cook, uncovered, for 20 minutes, or until reduced by one-third.

Add lobster meat and clams. Season to taste with salt, black pepper, and red or chipotle pepper. Cover and simmer for 3 to 5 minutes, or until clams open and lobster turns opaque. Discard any unopened clams.

Meanwhile, cook pasta according to package directions, adding chard during last 1 minute of cooking time. Drain and place in a large bowl. Pour seafood sauce over pasta.

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