Pre-heat oven to 425 degrees F.
Peel shrimp and place shells into a wide mouth pan with 1 tbsp butter and roast in oven until bright pink and starting to develop roasted colour, about 10 minutes.
Move shell pan to stove top. Deglaze shell pan with white wine over low heat and scrape pan with a wooden spoon. Reduce white wine to about 2 tbsp and then add cream. Simmer on low for about 10 minutes to infuse prawn flavour into cream and to thicken slightly.
Bring 16 cups of water to a boil, then add 2 tbsp of salt. Follow directions on package to cook pasta al dente. Reserve ½ cup of pasta water and then strain noodles.
Heat 2 tbsp of butter in pasta pot until foaming. Add the shrimp and cook to medium rare, about 30 seconds per side. Remove shrimp, add the garlic to butter and sauté until garlic starts to colour.
Add the reserved pasta water to stop the cooking of the garlic. Reduce to 2 tbsp and then strain over the prawn cream.
Reduce cream sauce until it starts to coat the back of a spoon, about 3 minutes. Add lobster, shrimp, pasta, herbs and Parmesan. Cook for about 2 minutes until prawn sauce starts to stick to the Linguini.
Season to taste with salt. Twist pasta up, place in a wide mouth bowl, and place shrimp and lobster on top of Linguini.