Make the pasta dough. Cover in plastic wrap and set in the fridge to rest.
Remove the lobster meat from the shells. Peel the shrimp, if not peeled already. Steam both in a sieve over a pot of boiling water. It should take 4-7 mins. Check from time to time so they are not overcooked. Chop finley or put through a food processor. You need mince, not paste.
Make brown butter. As soon as it’s done, add the garlic in and mix well. Let cool for a bit, then add all the other filling ingredients and mix well. Season to taste.
Make the sauce: Fry the onions in butter and oil. Add the minced garlic and cook for another minute. Add also the tomatoes and simmer for 15-20 mins. Mix in the cream when done.
Roll the pasta and make raviolis. Keep them covered while making the remaining batches. You can freeze them uncooked at this point.
If using right away, boil them in salted water for about 2 mins until they float. Remove carefully from the water and add to the sauce. Add also parsley and parmesan and mix gently. Serve with extra parmesan on top.