You can substitute ½ pound of crab for the lobster in this recipe.
Place lobster tails in a small saucepan with 1 inch water. Steam over high heat 2 minutes, or until shells are just pink. Remove from pan and allow to cool, then remove lobster from shells and coarsely chop. Set aside. Peel and devein shrimp; set aside.
Melt 1 tablespoon butter in a small skillet over medium-high heat and saute scallops until they release their juices and are barely cooked through. Set aside.
In a large skillet, melt remaining 6 tablespoons butter over medium-high heat. Whisk in flour, lower heat to medium low, and cook 2 minutes longer, stirring constantly. Slowly add clam juice, sherry, milk, and lemon or lime juice, whisking constantly. Raise heat to medium high and bring mixture to a boil, whisking constantly; then remove skillet from heat. Stir in ginger, garlic, curry powder, red pepper flakes, and salt to taste. Reduce heat to medium low and cook mixture 1 minute, stirring constantly. Remove from heat; fold in lobster, shrimp, scallops, parsley, carrots, mushrooms, peas, onions, almonds, and raisins. Remove from heat. Coat a 13x9x3-inch rectangular baking dish with vegetable cooking spray. Place curried seafood filling in dish, cover with aluminum foil, and refrigerate until cooled slightly. (At this point you can refrigerate the filling up to 2 days or freeze up to 1 month.)
Preheat oven to 375°. Bake seafood curry, covered with foil, 20 minutes. Remove from oven, take off foil, and stir. Top with puff pastry sheets, finish edges, and brush with egg wash. Place in oven; bake 25 to 30 minutes, or until pastry is golden brown. Allow to rest 10 minutes before serving.