In a large skillet over medium heat, melt 2 tablespoons of butter and sauté 2 minced garlic cloves until fragrant, about 1 minute. Add 1 cup of lobster meat and 1 cup of crab meat to the skillet, cooking until the seafood is just tender, about 4-5 minutes. Remove from heat and set aside to cool slightly.

In a mixing bowl, combine the sautéed seafood with 8 ounces of cream cheese and 1 cup of shredded mozzarella cheese. Season with salt and pepper to taste. Mix until well combined and smooth.

Bring a large pot of salted water to a boil, then add 12 jumbo pasta shells. Cook according to package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water.

In the same skillet, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute. Gradually add 1 cup of heavy cream and whisk until smooth. Stir in ½ cup of grated Parmesan cheese, cooking until the sauce thickens, about 3-4 minutes.

Preheat your oven to 375°F (190°C). Spread a thin layer of cheese sauce at the bottom of a 9x13 inch baking dish. Stuff each pasta shell with the seafood filling and place them in the dish, seam side up. Pour the remaining sauce over the shells.

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

Let cool for about 5 minutes before serving. Garnish with fresh herbs and enjoy.