In a skillet over medium heat, melt 2 tablespoons of butter and sauté 2 cloves of minced garlic until fragrant. Add 1 cup of lobster and 1 cup of crab meat, cooking briefly for about 3-4 minutes until heated through.

In a mixing bowl, combine the sautéed seafood, 8 ounces of cream cheese, half of the shredded mozzarella, and season with salt and pepper. Stir until creamy.

Bring a large pot of salted water to a boil and cook jumbo shells according to package, about 10-12 minutes, until al dente. Drain and rinse under cold water.

In the same skillet, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour for 1-2 minutes, then gradually add 1 cup of heavy cream, stirring until thickened.

Preheat oven to 375°F (190°C). Spread a layer of cheese sauce in a 9x13-inch baking dish. Stuff shells with seafood filling, place seam side up, and pour remaining sauce on top.

Cover with foil and bake for 20 minutes. Remove foil, bake for another 10 minutes until bubbly and golden.

Let shells cool for about 5 minutes before serving. Garnish with grated Parmesan and herbs.