In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Gently stir in the lobster and crab meat, cooking for 2-3 minutes until just opaque and heated through.

In a mixing bowl, combine the sautéed seafood with cream cheese, shredded mozzarella, salt, and pepper.

Use a fork or mixer to blend everything until smooth and creamy.

Bring a large pot of salted water to a boil and carefully add your jumbo pasta shells. Cook them until al dente, about 8-10 minutes.

After cooking, drain and rinse under cold water to stop cooking, allowing shells to cool slightly.

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Sprinkle in the flour and whisk for 1 minute.

Gradually pour in the heavy cream and add grated Parmesan cheese, whisking until the sauce is smooth and thickened, about 3-4 minutes.

Preheat your oven to 375°F (190°C). Spread a layer of the creamy sauce on the bottom of a baking dish.

Carefully stuff each pasta shell with the seafood filling and arrange them in the dish. Pour the remaining sauce over the stuffed shells.

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes.

Once baked, allow the stuffed shells to cool for a few minutes. Garnish with extra Parmesan or fresh herbs, then serve warm.