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

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

Bring a large pot of salted water to a boil and cook 12 jumbo pasta shells for 9-11 minutes until al dente. Drain, rinse under cold water, and lay on a clean towel to dry.

In the same skillet, melt 2 tablespoons of butter, whisk in 2 tablespoons of all-purpose flour for about 1 minute. Gradually add 1 cup of heavy cream, whisking until thickened, about 3-4 minutes. Stir in ½ cup Parmesan and ½ cup mozzarella until smooth.

Preheat oven to 375°F (190°C). In a greased baking dish, spread a layer of cheese sauce. Fill shells with seafood mixture and place them in the dish. Pour remaining sauce over the shells.

Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until bubbly and golden. Let cool slightly before serving.

Garnish with grated Parmesan or fresh herbs and serve warm with garlic bread or a fresh salad.