Melt 2 tablespoons of butter in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Gently fold in the lobster and crab meat, cooking for 2-3 minutes until heated through. Remove from heat and let cool.

In a mixing bowl, combine seafood with 8 ounces of softened cream cheese, 1 cup of shredded mozzarella, and a pinch of salt and pepper. Mix well.

Cook jumbo shells in a large pot of salted boiling water according to package instructions until al dente, about 10-12 minutes. Drain and rinse with cold water.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of flour and cook to form a roux.

Gradually pour in 1 cup of heavy cream, stirring until sauce thickens. Stir in ½ cup of grated Parmesan and ½ cup of shredded mozzarella.

Preheat oven to 375°F (190°C). Spread cheese sauce in a baking dish. Fill each shell with seafood mixture and place seam-side up.

Pour remaining cheese sauce over shells. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.

Allow to cool for 5 minutes before serving. Garnish with additional Parmesan or fresh herbs as desired.