Lobster stuffed pasta shells baked in lobster cream

Optional: wilt the baby spinach in a dry pan over medium-high heat for a few seconds, until 90 to 100% wilted.

Drain the spinach in a strainer over a bowl; when cool, squeeze out the water and chop.

Cut the lobster tail shells open up both sides with scissors and remove the meat; keep the shells. Check for the digestive tract, rinse the meat and chop into small pieces.

Combine the lobster with the spinach, a little lemon zest, plenty of minced garlic, ricotta and mozzarella; season with kosher salt, a few shakes of cayenne and a little smoked paprika. Mix thoroughly with a spoon and refrigerate.

Cook the lobster shells, cut into one-inch pieces, in melted butter over medium-high heat, stirring, for a couple of minutes until orangey red and aromatic.

Add the tomato paste and cook, stirring, about 30 seconds.

Add the heavy cream and a splash of cold water used to rinse the measuring cup; bring to a boil, season with a pinch of salt and a couple of shakes of cayenne.

Boil a couple of minutes until the cream reduces and thickens slightly, then strain.

Cook the pasta shells in generously salted water for two minutes less than the package time; transfer to cold water to stop the cooking and rinse off starch, then drain.

Fill eight shells deep with the filling, no air pockets, with an extra half spoon on top.

Pour about three quarters of the lobster cream into a baking dish that fits the eight shells snugly and arrange the shells in it.

Top each shell with a little mozzarella, drizzle with more sauce, grate over a little parmesan, and optionally drizzle with olive oil or melted butter.

Bake in the center of a 375 degree oven about 25 to 30 minutes, until the top starts to brown and everything is cooked through.

Finish with a sprinkling of cayenne and a pinch of parsley; serve with the lobster cream spooned over.