Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion and sauté for about 5 minutes, stirring occasionally, until softened and translucent.

Stir in 3 minced garlic cloves and cook for an additional minute. Then, sprinkle in 1 teaspoon each of dried oregano and basil, along with a pinch of red pepper flakes. Pour in ½ cup of white wine and let it simmer for 3-4 minutes until reduced by half.

Pour in 1 cup of heavy cream and allow the mixture to simmer for another 5 minutes, stirring occasionally until it slightly thickens.

Gently fold in 1 cup of cooked and chopped lobster meat and 1 cup of peeled and deveined shrimp, heating through for another 3 minutes.

Preheat your oven to 375°F (190°C). Generously butter a 9x13 inch baking dish.

Layer the Seafood Lasagna by first adding a layer of the cooked lasagna noodles on the bottom, followed by the creamy seafood mixture, dollops of ricotta cheese, and a sprinkling of mozzarella cheese. Repeat this layering process two more times.

Spread the remaining seafood mixture over the top layer of noodles. Sprinkle the remaining mozzarella and about ½ cup of grated Parmesan cheese.

Cover the dish tightly with foil and bake for 25 minutes covered; then, remove the foil and bake for an additional 10 minutes.

Once baked, remove the lasagna from the oven, let it rest for about 10 minutes, and garnish with fresh chopped parsley before serving.