In a skillet over medium heat, melt 2 tablespoons of butter and sauté 2 minced garlic cloves until fragrant, about 1-2 minutes. Add lobster and crab meat, cooking for an additional 2-3 minutes. Remove from heat and set aside to cool slightly.

In a large bowl, combine sautéed seafood, 8 ounces of softened cream cheese, and 1 cup of freshly shredded mozzarella. Blend until smooth, adding salt and pepper to taste.

Bring a large pot of salted water to a boil and cook the jumbo pasta shells for 8-10 minutes, or until al dente. Drain and rinse under cold water. Let cool.

In the same skillet, melt 4 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour, cooking for 1-2 minutes until golden. Gradually add 1 cup of heavy cream and 1/2 cup of grated parmesan cheese, whisking until thickened and smooth, about 5-7 minutes.

Preheat your oven to 375°F (190°C). Spread a thin layer of creamy sauce in a greased baking dish. Stuff each pasta shell with seafood filling and place in the dish. Pour remaining sauce over the shells.

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

Garnish with freshly chopped herbs or parmesan before serving. Allow to cool slightly.