Simmer on low until the seafood and macaroni are warm, then begin adding the shredded cheddar and pepper jack cheese a handful at a time until all the cheese has melted. Stir in the macaroni and crab meat along with 4 oz of chopped shrimp and 4 oz of chopped lobster.Next, add in the cubed Velveeta and whisk until smooth. Simmer on low, occasionally stirring until heavy cream begins to bubble up. In a large saute pan, add heavy cream, old bay, dry sherry, and Worcestershire.Toast the crushed ritz crackers in a pan with melted butter, chopped parsley, and parmesan cheese for about 1 minute, then remove from the heat and set aside.Boil macaroni in a pot of salted water for about 8 minutes until tender then drains and set aside.
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