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I feel like a jerk, I didn't see your request (if thats what it was..LOL) until tonight..well, better late then never..

Lobster Ravioli with Crab meat Cream Sauce
The pasta portion isn't very Low Carb, but you folks know that already. Keep this one for a special celebration!
Lobster Ravioli:

2 oz butter
1 med. clove garlic clove, chopped
1 Tbs. chopped shallots
16 ounces cooked lobster meat
4 oz. cooked snow crab meat
2 oz. Cognac, or brandy
2 oz. ricotta
Salt
Pepper
1 Tbs. chopped chives
Egg white, slightly beaten

Crab meat Cream Sauce:

2 oz. unsalted butter
1 Tbs. chopped shallots
4 oz. whole chunk crab meat
2 oz. Cognac, or 100 proof brandy
5 oz. tomato sauce
10 oz. heavy cream
Salt

For the Lobster Ravioli:
1) In a large sauté pan, add the butter and melt.
2) Add the garlic and shallots and sauté until golden brown.
3) Add lobster, crab, and chives and sauté 2 to 3 minutes.
4) Add brandy or Cognac and reduce for 2 minutes.
Remove from heat and cool for 30 minutes, until room temperature.
5) Chop lobster mixture into small chunks.
6) In a large bowl, combine lobster mixture and ricotta and mix well.
Season with salt and pepper.
See below for the Dough recipe:
1) Lay out the first piece of pasta dough on the table and place 1/4 ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet.
2) Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out.
3) Using a round pizza or ravioli cutter, cut each ravioli round or square, and put on a sheet pan sprinkled with flour.
3) Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
For the sauce:
1) Using a 12 inch sauté pan at medium heat, add butter, shallots, and sauté until shallots are translucent.
2) Add the crab meat and sauté for about 2 to 3 minutes.
3) Remove the sauté pan from the burner and add Cognac, or 100 pr. brandy then place pan back on the heat to cook off the alcohol.
(Please beware: the Cognac, and especially the 100 proof brandy, will create a large flame.)
4) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving.
Garnish with chives.
Pasta Dough:

8 ounces durum flour
8 ounces semolina
1 egg
Water, as needed
Pinch salt

1) Add all the ingredients into a large mixing bowl until all ingredients are blended.
2) Place mixture on floured countertop and knead until the texture is smooth and well mixed.
3) Separate the pasta dough into 2 equal pieces and put one piece aside.
4) Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick.
Repeat procedure with second piece making it as close to the shape as the first.
Yield: 4 servings