Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish. Cook the jumbo pasta shells in boiling salted water until al dente, about 8-10 minutes. Drain and cool slightly.

In a large skillet over medium heat, melt 4 tablespoons of butter. Add 2 cloves of minced garlic and sauté until fragrant, about 30 seconds. Stir in 2 tablespoons of flour to create a roux. Cook for about a minute until golden.

Gradually add 1 cup of heavy whipping cream while whisking to avoid lumps. Simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in 8 ounces of cream cheese until smooth.

Fold in 1 cup of lobster meat and 1 cup of lump crab meat. Season with salt and pepper and mix in half of the mozzarella cheese.

Fill each cooled pasta shell with the seafood mixture and arrange in the baking dish. Dot with butter and top with remaining mozzarella and all of the Parmesan cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is golden and bubbly.