Soften the butter by leaving it at room temperature for 30-60 minutes until easily spreadable. Meanwhile, pick through the lobster and crab meat carefully to remove any shell fragments or cartilage pieces.

Combine the seafood and butter in a medium mixing bowl, gently folding together the lobster meat, crab meat, and softened butter until evenly distributed without breaking up the larger seafood pieces too much.

Add the seasonings by mixing in the fresh lemon juice, minced garlic, Old Bay seasoning, chopped parsley, salt, and pepper. Stir gently until all ingredients are well incorporated—I like to taste at this point and adjust the seasoning before chilling.

Shape the mixture by transferring it to a large sheet of plastic wrap, then carefully form it into a log shape about 2 inches in diameter. Roll tightly in the plastic wrap, twisting the ends to seal completely.

Chill until firm by refrigerating the wrapped log for at least 2 hours, though overnight is even better for easier slicing. The mixture should feel solid when gently pressed through the wrap.

Slice and serve by unwrapping the chilled log and cutting it into ¼-inch thick rounds with a sharp knife. Arrange on a serving platter and garnish with lemon wedges and extra parsley sprigs for an elegant presentation.