Cut each tomato in half, and preheat the oven to 400 degrees. Sprinkle the tomatoes with salt and leave in the oven for around 15 minutes.
Boil water for the pasta. Cook the pasta according to the directions on the box or bag.
In a large saute pan, add the olive oil. Toss the shrimp with the salt and pepper and oregano and add to the pan with the olive oil. Cook for about 5 minutes, then add the lemon juice, zest, and chicken broth
Add the fresh dill and fresh basil and cook for around 12 minutes. To test the shrimp to see if its cooked, remove the largest shrimp from the skillet and cut it in half. It should be completely opaque inside.
Cut the lobster claws into bite sized pieces, set them aside.
Once the shrimp is cooked like described above, add the lobster claws, tomato, and pasta to the pan. Stir to combine evenly.
Remove the pan from the heat, add fresh lemon wedges, more chopped basil, and more chopped dill.
Serve, and enjoy!