1-Begin by boiling and draining 25 jumbo pasta shells according to package instructions until they are al dente, then set them aside to cool.

2-Broil the lobster tails brushed with butter for a few minutes until cooked, then chop the meat into bite-sized pieces to retain its juiciness and flavor.

3-In a pan, sauté the 2 tablespoons of minced onion and 2 tablespoons of minced red pepper in 1 tablespoon of butter until soft and aromatic.

4-Add the thawed package of frozen shrimp, seasoning with 1 1/2 teaspoons of Old Bay and freshly ground pepper, and cook until the shrimp turn pink.

5-For the cheese sauce, melt 1/4 cup of butter in a pot, whisk in 1/4 cup of flour to make a roux, then gradually add 4 cups of 2% milk while stirring to avoid lumps.

6-Season the sauce with a large pinch of nutmeg, salt, pepper, and a few dashes of hot sauce, then stir in 1 1/2 cups of grated Parmesan until it melts into a creamy mixture.

7-Combine the shrimp, chopped lobster, 1 large beaten egg, 1/2 cup grated mozzarella, and 1/3 cup ricotta in a bowl to form the seafood filling.

8-Stuff each cooled pasta shell with this mixture, arrange them in a greased baking pan, cover with the cheese sauce, and sprinkle extra Old Bay on top.

9-Bake the shells at 350°F for 30 to 35 minutes until they are bubbly and slightly browned, then garnish with green onions if desired.

10-First Step: Preheat your oven and prepare the pasta shells as described.

11-Second Step: Broil and chop the lobster, then sauté the veggies and shrimp.

12-Third Step: Make the cheese sauce and mix the seafood filling.

13-Fourth Step: Stuff the shells, assemble in the pan, and bake.