Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente (about 10–12 minutes, or according to the package). Drain and rinse with cold water to stop the cooking and keep them from sticking together.

In a skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 30 seconds. Stir in the lobster meat and cook for 1–2 minutes to warm through and infuse flavor. Transfer to a bowl and let cool slightly. Mix in ricotta, mozzarella, Parmesan, lemon zest, parsley, and season with salt and pepper. Stir until creamy and evenly combined.

In a separate saucepan, melt butter and whisk in flour to make a roux. Gradually add heavy cream and white wine while whisking to avoid lumps. Simmer until thickened (about 5 minutes). Stir in Parmesan, nutmeg, salt, and pepper. Keep warm.

Preheat oven to 375°F (190°C). Lightly grease a baking dish. Fill each shell with a heaping spoonful of the lobster mixture. Arrange the filled shells in the dish, then pour the garlic butter cream sauce over the top. Add extra mozzarella or Parmesan on top if desired.

Bake for 20–25 minutes, until bubbly and lightly golden. Garnish with chopped parsley and serve immediately.