In a medium mixing bowl, combine the softened unsalted butter, chopped lobster meat, lump crab meat, lemon juice, minced garlic, Old Bay seasoning, and finely chopped parsley. Season with salt and pepper to taste. Mix everything together until well blended and creamy.

Lay a large piece of plastic wrap on a clean surface, then scoop the lobster and crab butter mixture onto it. Form the mixture into a log shape about 2 inches in diameter, then twist the ends of the plastic wrap to secure it, ensuring no air is trapped inside.

Place the wrapped log in the refrigerator and allow it to chill for at least 2 hours. This will help the butter bombs to firm up.

After chilling, unwrap the plastic wrap from the log and slice the butter bombs into rounds approximately ½ inch thick. Arrange on a platter and garnish with parsley or lemon wedges.