Creamy pasta stuffed with lobster

Wilt baby spinach in a dry pan over medium-high heat, transfer into a strainer. Let cool and chop with a knife.

Cut each lobster shell lengthwise down the center on both sides and remove the meat.

Open up lobster tail meat down the center and devein if needed. Rinse under cold water to remove any grit. Cut reserved lobster shells with scissors into 1-inch pieces.

Cut the lobster meat into small pieces about 1/4 inch in size.

Combine chopped spinach, ricotta cheese, shredded mozzarella cheese, lemon zest, minced garlic, kosher salt, cayenne pepper and smoked paprika in a bowl and refrigerate until ready to use.

Melt butter over medium-high heat in a saucepan, and add lobster shells. Cook, until lobster shells turn a deep orange color and smell like cooked lobster (about 1-2 minutes).

Add tomato paste and cook, stirring, for 30 seconds more.

Add cream, rinse measuring cup with a small splash of water and add to the saucepan.

Season with kosher salt and cayenne pepper. Cook until the cream thickens, about 4 minutes.

Pour lobster cream through a fine mesh. Set cream sauce aside until needed.

Add the 8 large pasta shells to boiling salted water and cook, stirring occasionally, 2 minutes less than indicated on the package. Transfer shells to a bowl of cold water, cool and drain.

Use a spoon to generously stuff 8 cooked pasta shells with lobster filling.

Preheat the oven to 375 degrees F (190 degrees C).

Spoon about 3/4 of the lobster cream sauce into the baking dish. Arrange the stuffed shells in the pan. Top each shell with a small amount of mozzarella.

Grate a small amount of grated Parmesan cheese over the top, and drizzle with olive oil if desired.

Bake in preheated oven until golden brown on top (about 25 to 30 minutes).

Let the dish sit for 5 minutes before serving.