Wilt spinach in a dry pan over medium-high heat, transfer into a strainer. Let cool, then squeeze out excess water, and chop with a knife. Refrigerate until needed.

Cut lengthwise with scissors along the center of each lobster shell on both top and bottom, and remove meat. Set shells aside for sauce.

Chop lobster tail meat into small pieces, about 1/4-inch in size. Transfer to mixing bowl; add chopped spinach, ricotta, mozzarella, lemon zest, garlic, salt, cayenne, and smoked paprika. Mix thoroughly; refrigerate until needed.

Cut reserved lobster shells into 1-inch pieces. Melt butter over medium-high heat in a saucepan, and add lobster shells. Cook until they turn deep red-orange and aromatic.

Add tomato paste to lobster shells and cook for 30 seconds. Pour cream into the pan, add a splash of water, season with salt and cayenne, and bring to boil. Cook until reduced and thickened.

Strain lobster cream sauce through a fine mesh into a bowl; discard lobster shells.

Boil pasta shells 2 minutes less than package directions, then cool immediately in cold water and drain well.

Preheat oven to 375°F (190°C).

Stuff cooked pasta shells with lobster filling and arrange evenly in a baking dish.

Pour lobster cream sauce into baking dish and top with mozzarella, Parmesan, and optional olive oil drizzle.