Put a large pot of salted water on the stove and bring it to a boil. While the water is coming to a boil, prepare the sauce. In a large rondeau over medium-high heat, add a splash of olive oil and the onions. Cook the onions, stirring every 30 seconds, until soft and translucent, about 2-3 minutes. Turn the heat down to medium and toss in the garlic, capers, and anchovies and cook for another 2 minutes. Add the crushed tomatoes, pepper spread, and water and turn the heat up to high and bring everything to a boil. Once it has boiled, turn down the heat to medium-low. Add the lobster, cover the pot and cook for about 10-15 minutes, until the antennae easily pull off. Remove the lobster and set aside to cool.
Turn the heat back up to medium, drop in the clams, then cover the pot and cook for 1 minute. Next, add in the shrimp and put the lid back on. Cook for another 3-5 minutes stirring every minute. Once all the clams and mussels are open, turn off the heat.
While the shellfish is cooking, cut the lobster in half and remove the digestive tract from the tail. Crack the claws and knuckles and separate them from the body.
Once the shellfish are done cooking return the cracked lobster to the pot.
Finally, add the linguine to the boiling water and cook for 1 minute less than the instructions. Drain the pasta and reserve 1 cup of the cooking water. Add the 1 cup of pasta water to the tomato sauce and bring to a simmer. Add the cooked pasta and finish cooking it in the tomato sauce, approximately 1-2 minutes. Serve in a large bowl and top with the zest of 1 lemon, and the fresh parsley.
