1 (5 oz.) pkg. Giant pasta shells
1 1/2 lb. S. African lobster tails or use frozen (canned)
1/4 c. butter
1/2 c. chopped celery
1/2 c. chopped onion
1 clove garlic, chopped
1 egg
1 tsp. basil
Salt & pepper
1 1/2 c. ricotta or cottage cheese
1/4 c. grated Parmesan cheese
2 c. spaghetti sauce
1/4 c. melted butter
1/2 c. dry bread crumbs

Cook shells in boiling salted water. Drain and rinse with cold water. Chop lobster (small pieces) while partially frozen. Melt butter. Saute celery, onion and garlic until tender. Add lobster. Saute until white and opaque. Cool.

Beat in egg, cottage cheese, Parmesan, salt and pepper. Stuff into drained and dried shells. Pour spaghetti sauce into greased shallow casserole. Place shells side by side in single layer in sauce. Combine butter and crumbs. Sprinkle over shells. Bake at 375 degrees for 30-35 minutes.