Preparation

• In a large skillet over medium heat, melt ½ tablespoon of butter. Add the garlic and sauté until fragrant, about 1 minute. Add the lobster and crab meat, cooking for 2-3 minutes, then remove from heat and set aside.
• In a large bowl, combine the cooked seafood with the cream cheese, ½ cup shredded mozzarella, and season with salt and pepper. Mix well until fully combined.
• Cook the jumbo pasta shells according to the package instructions. Drain and let them cool slightly before filling with the seafood mixture.
• In the same skillet, melt the remaining butter over medium heat. Add the flour and cook for about 1 minute, stirring constantly. Gradually add the heavy cream, whisking to combine. Stir in the grated Parmesan cheese and remaining shredded mozzarella, continuing to stir until the sauce becomes smooth and creamy.
• Preheat the oven to 375°F (190°C). Spread a thin layer of the cheese sauce on the bottom of a baking dish. Stuff the cooled pasta shells with the seafood filling and place them in the baking dish. Pour the remaining cheese sauce over the stuffed shells.
• Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is bubbly and golden.
• Let the dish cool slightly before serving. Garnish with extra Parmesan or fresh herbs for added flavor. Serve warm and enjoy!