1. Start by preheating your oven to 375°F (190°C). This ensures that your dish gets bubbly and golden when it’s time to bake.
2. Cook the pasta shells according to the package instructions until al dente. Be careful not to overcook them, as they will continue to cook in the oven. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant. Make sure not to let it brown—burnt garlic is a definite no-go!
4. In a large bowl, combine the chopped lobster, ricotta cheese, mozzarella cheese, Parmesan cheese, sautéed garlic, parsley, salt, and pepper. Mix gently until everything is well combined. This is the filling that will make your shells sing!
5. Carefully stuff each pasta shell with the lobster mixture, using a spoon or your hands. Don’t worry if some of it spills out; that just adds to the deliciousness.
6. Spread a layer of marinara sauce across the bottom of a baking dish. Place the stuffed shells on top, then spoon more marinara sauce over the shells. I like to coat them generously, so they don’t dry out in the oven.
7. Cover the dish with aluminum foil and bake for 25 minutes. This steaming action helps meld all the flavors together.
8. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the tops are golden and bubbly. Your kitchen should smell divine by now!
9. Let the shells cool for a few minutes before serving. Garnish with extra parsley if you like. Enjoy your creation!

Cooking is an adventure, and I always encourage my kids to join me in the kitchen. They love to help with stuffing the shells and sprinkling the cheese on top. It’s these moments that turn cooking into a family affair, filled with laughter and love.