Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 5 minutes until softened. Add minced garlic and cook for an additional minute.

Sprinkle in dried oregano, dried basil, and red pepper flakes. Stir well and allow to meld for about 1 minute.

Pour in white wine, simmering and reducing by half for 3-4 minutes.

Add heavy cream, stirring over medium-low heat until thickened, about 5 minutes.

Fold in lobster meat and shrimp, cooking for an additional 3 minutes. Season with salt and black pepper.

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

Layer three noodles in the bottom of the baking dish, followed by a layer of the seafood mixture and dollops of ricotta and mozzarella. Repeat twice.

Top with remaining seafood mixture, mozzarella, and sprinkle with Parmesan cheese.

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until golden.

Let rest for 10 minutes before garnishing with parsley and serving.