Step 1: Prepare the Dough

1. In a large mixing bowl, combine the flour, sugar, and salt.
2. Gradually add the water while kneading until a firm dough forms.
3. Knead the dough for 10 minutes until smooth.
4. Wrap it in plastic wrap and refrigerate for at least 2 hours.

Step 2: Prepare the Filling

1. In a saucepan, heat the milk over medium heat until warm.
2. Gradually whisk in the semolina flour, stirring continuously until thickened (about 2 minutes).
3. Remove from heat and let it cool.
4. In a separate bowl, whisk together the ricotta, sugar, egg, vanilla, orange zest, and cinnamon.
5. Add the cooled semolina mixture and stir until smooth.
6. Fold in the mini chocolate chips, if using. Cover and refrigerate.

Step 3: Roll and Shape the Dough

1. Lightly grease a clean work surface and rolling pin.
2. Roll out the dough into a long, thin rectangle (about ⅛ inch thick).
3. Spread a thin layer of softened butter or lard over the dough.
4. Carefully roll the dough into a tight log from one end to the other.
5. Wrap in plastic wrap and chill for at least 2 hours.

Step 4: Form the Pastries

1. Slice the chilled dough log into 1-inch thick rounds.
2. Using your fingers, press the center of each piece outward, forming a cone shape.
3. Fill each cone with about 1 tablespoon of ricotta filling.
4. Seal the open edges gently without pressing too hard.

Step 5: Bake the Lobster Tail Pastries

1. Preheat your oven to 375°F (190°C).
2. Place the pastries on a lined baking sheet.
3. Brush them with egg yolk for a golden finish.
4. Bake for 25–30 minutes until golden brown and crispy.

Step 6: Serve and Enjoy

1. Let the pastries cool for 10 minutes.
2. Dust generously with powdered sugar.
3. Serve warm with a cup of espresso or dessert wine.