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

Add 1 cup of lobster meat and 1 cup of crab meat, cooking for 2-3 minutes until just heated through. Remove from skillet and set aside to cool.

In a mixing bowl, combine cooked seafood with 8 ounces of softened cream cheese and 1 cup of shredded mozzarella cheese, seasoning with salt and pepper to taste. Stir until mixed and creamy.

Bring a large pot of salted water to a boil and cook 20 jumbo pasta shells according to package instructions until al dente, about 10-12 minutes. Drain and cool.

In the skillet, melt 3 tablespoons of remaining butter over medium heat. Sprinkle in 3 tablespoons of flour and cook for about 1 minute to create a roux.

Gradually whisk in 1 cup of heavy cream and stir in ½ cup of grated Parmesan cheese until melted and creamy.

Preheat oven to 375°F (190°C). Spread a layer of cheese sauce on the bottom of a 9x13 inch baking dish. Stuff each shell with seafood filling and place in the dish.

Pour remaining cheese sauce over the shells and cover with aluminum foil. Bake for 20 minutes, then remove foil and bake for another 10 minutes until tops are bubbly.

Allow to cool slightly before serving, garnished with fresh parsley or more grated Parmesan if desired.