Begin by boiling salted water in a large pot. Add the jumbo pasta shells and cook them for about 8-10 minutes until they're al dente. Drain and let them cool.

In a pan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Add the cooked lobster, stirring to combine, and let it cook for another 2 minutes.

In a mixing bowl, combine the lobster mixture with ricotta cheese, Parmesan cheese, parsley, salt, and pepper. Make sure everything is well blended.

Using a spoon, fill each pasta shell generously with the lobster filling.

Preheat your oven to 375°F. Spread half the marinara sauce on the bottom of a baking dish. Place the filled shells in the dish, and cover with the remaining marinara sauce.

Top with extra Parmesan if desired. Cover with foil and bake for 20-25 minutes until heated through. Then, remove the foil and broil for about 2-3 minutes until golden and bubbly.