Day 1 – Prepare the Pastry Dough:

1. In a large bowl, combine the flour, sugar, and water to form a very firm, almost pasta‑like dough. (You may need to adjust water slightly until all the flour is moistened.)
2. Knead briefly until smooth. Cover the dough (or divide it into four pieces) and refrigerate overnight or for at least 2 hours.

Day 2 – Roll & Laminate the Dough:

1. Remove the chilled dough and cut it into four pieces.
2. Using a pasta machine, run each piece through starting at the widest setting. Fold each piece (rotating 45° between passes) and run through again until you have a smooth, paper‑thin sheet.
3. Lightly dust (or brush sparingly with flour) to prevent tearing.
4. Brush each sheet with a thin layer of the shortening and carefully roll them (in a “jelly roll” fashion) into one continuous dough log. Wrap tightly in plastic wrap and refrigerate for at least 2 more hours (or overnight).

Meanwhile – Make the Cream Puff Dough:

1. In a medium saucepan, bring the water, butter, and salt to a boil.
2. Stir in the flour all at once and continue stirring until the mixture forms a cohesive ball that pulls away from the sides.
3. Remove from heat and add the eggs one at a time (or beat with a mixer) until smooth.
4. Cover and chill the cream puff dough.

Day 3 – Assemble, Bake & Fill:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Take the chilled dough log and slice it into approximately ½‑inch rounds (yielding about 16 pastries).
3. Using your thumbs, gently press each slice from the center outwards to shape it into a cone or “shell” (the thinning of the layers will help create the signature lobster tail shape).
4. Transfer the prepared cream puff dough into a pastry bag and pipe a generous amount into the center of each shell.
5. Brush the exterior lightly with melted butter.
6. Bake for 35 minutes (or until the shells turn deep golden and begin to peel slightly).
7. Allow to cool slightly before piping in the final whipped cream ricotta filling.