Place the lobster tails on a cutting board, using kitchen shears or a sharp knife, cut through the top shell lengthwise. Gently pull the shells apart away from the meat.
Heat a large skillet with water and steam the lobster tail and shrimp for about 7 seven minutes, flipping lobster halfway. If you have a steamer use that. :-) I just used a metal mesh oil splatter cover for the youtube video.
Remove the lobster and shrimp and coo for a few minutes. Once its cool, chop the lobster and shrimp. Set aside.
Place butter in a small saucepan over medium heat and whisk constantly. Once it browns, add the garlic stir well.
Add parsley, lemon juice, salt and pepper. Stir in the chopped lobster and shrimp. Add the ricotta cheese and mix well. Set the filling aside.
On a clean surface sprinkle flour and place egg wash on the side. Place a wonton on the flour spread and use a heart shaped cookie cutter to shape the wonton. Once done with all the cut outs begin to fill the raviolis.
Take a tablespoon or so of the filling and place onto the center of the ravioli. Use the egg wash to bind the ravioli by brushing it all around the edges. Use a fork to perfectly seal.
At this point you can freeze the raviolis for later. Set aside and let's make the sauce.