Preheat your kitchen oven unit to a steady 400°F (200°C) lining a wide heavy steel sheet pan with parchment paper sheets.

Extract the raw lobster meat from the shells using shears patting the seafood muscle tissues completely bone-dry with paper towels.

Melt 6 tablespoons of unsalted butter inside a skillet over medium heat sautéing the minced shallot and garlic until softened.

Stir in the lemon zest chopped fresh herbs and asparagus tips cooking for 1 minute before pulling away from the heat.

Roll the thawed puff pastry sheets flat over a floured cutting board cutting four uniform rectangles wider than the meat.

Brush the lobster tails with the skillet herb butter wrapping each piece tightly inside blanched spinach leaves to form a shield.

Arrange 4 asparagus tips over a pastry base topping with the wrapped lobster and an additional 4 asparagus spikes.

Cover with a matching pastry rectangle pressing the edges together forcefully with a fork tool to lock the boundaries tightly.

Refrigerate the parcels flat on the pan for 15 minutes brushing the crowns heavily with egg wash glaze and flaky sea salt.

Bake flat at 400°F for 20 minutes until the pastry border puffs high and turns a deep shimmering golden-brown to slice hot.