Mix the chopped lobster claw and tail meat, cheeses, shallot, and a pinch of salt together in a medium bowl. Taste, and salt again if needed. 

Place a wonton wrapper on your counter or cutting board. Put about 1 1/2 tsp of the lobster mixture in the center of the wrapper. Dip your finger in a bowl of water, and use your finger tip to wet the edges of the wonton wrapper. 

Carefully place another wonton wrapper on top of the first; try not to make any air pockets. The best way to do this is to gently press down on the top wrapper around the filling, pushing the air outward, and sealing the edges as you go. 

When you've finished the first ravioli, place it on a baking sheet lined with parchment and lightly dusted with flour. Repeat the process until you have used up all of the lobster mixture, or all of the wonton wrappers. These can be placed on the baking sheet in a refrigerator for a few hours until ready to use. 

When ready to cook, bring a pot of water to a rolling boil, and salt with 1-2 tsp kosher salt. Add about 5-6 ravioli, one at a time, and boil until they float to the top, about 2-3 minutes. Be sure not to overcrowd the pot. 

While the water is coming to a boil, heat a 10-12" saute pan over medium low. Add the tomato and cream, and stir every few minutes, reducing the heat if the cream begins to curdle. Cook until slightly thickened, then reduce to the lowest setting.

As the ravioli finish boiling, add them to the pan with the tomato and cream, and repeat the process of boiling all of the ravioli. 

When finished, gently stir all of the ravioli in the sauce to coat, and serve.