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Ingredientes
- 1 x lobster tail (about 1 lb.) Or possibly 3/4 lb. shrimp or possibly scallops
- 2 Tbsp. butter
- 2 Tbsp. extra virgin olive oil
- 4 x -6 garlic cloves, chopped
- 2 x shallots, thinly sliced
- 1 can (14 1/2 ounces) diced tomatoes
- 1 c. clam juice or possibly chicken broth
- 1/2 c. dry vermouth
- 1 Tbsp. minced fresh thyme
- 1 tsp paprika
- 2 tsp lime zest
- 1 c. heavy cream, optional
- 1 lb clams (such as littleneck, manila or possibly cherrystone), scrubbed
- Â Â Salt
- Â Â Freshly grnd black pepper
- Â Â Healthy pinch of grnd red or possibly chipotle pepper, optional
- 12 ounce angel hair pasta
- 1 lb fresh chard, minced coarsely
Direcciones
- Cut down the belly side of lobster tail and remove meat. Remove all fibrous or possibly dark-colored membranes and cut meat into bite-size pcs. Chill till ready to use.
- Cut lobster shell into 4 pcs.
- Heat butter and oil in a large saucepan over medium-high heat. Add in garlic and shallots and cook for 2 min. Add in tomatoes (with juice), clam juice or possibly broth, vermouth and lobster shells. Bring to a boil. Reduce heat to low, cover and simmer for 15 min.
- Remove and throw away lobster shells. Add in thyme, paprika, lime zest and cream, if using. Cook, uncovered, for 20 min, or possibly till reduced by one-third.
- Add in lobster meat and clams. Season to taste with salt, black pepper, and red or possibly chipotle pepper. Cover and simmer for 3 to 5 min, or possibly till clams open and lobster turns opaque. Throw away 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.
