1 (6 ounce) can lobster broth +2 tablespoons butter
2 ripe tomatoes, sliced
1 small onion, sliced into 1/4-inch slices
2 clams, sliced
1 green bell pepper, sliced
4 stalks celery, sliced
1/2 cup butter, melted
1/2 cup brown sugar
1 (4 ounce) can sliced fresh mushrooms
1 tablespoon Worcestershire sauce
1 quart heavy cream
In a large pot over medium heat, combine lobster broth, butter, pepper, celery, tomatoes, onion and bell pepper; saute for 5 minutes. Stir in cheese, basil and tomato paste.
Reduce heat to medium-low. Add fish, lobster and pasta. Reduce heat to low. Place tomatoes, onion, bell pepper and celery over fish and pasta.
Bring to a moderate high heat. Saute 20 minutes, stirring occasionally until fish is lightly browned.
Pour cream over fish. Adjust seasoning if desired.