Mix the flour and eggs together in a bowl until a shaggy dough forms, then knead on a floured surface for about 8 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
While the dough rests, finely chop the cooked lobster meat and mix it with softened butter, lemon zest, chopped herbs, a pinch of salt, and a squeeze of lemon juice to create the filling. Set aside.
Divide the rested dough into four portions. Using a pasta roller or rolling pin, roll each portion into thin sheets about 1mm thick, aiming for translucent, even layers.
Lay one sheet on a floured surface. Spoon small mounds of lobster filling about 2 inches apart on the sheet. Brush the edges of each mound with beaten egg wash to help seal.
Cover the filled sheet with another pasta layer and press gently around each mound to seal, removing any air pockets. Use a sharp knife or ravioli cutter to cut between the filled sections into individual pieces. Crimp edges to ensure a tight seal.
Bring a large pot of salted water to a rolling boil. Carefully drop the ravioli into the water, making sure not to overcrowd. Cook for 3-4 minutes until they float and are tender.
Meanwhile, melt butter in a skillet over medium heat. Add lemon zest and juice, cooking until fragrant and slightly thickened. Gently toss the cooked ravioli in the lemon-butter sauce.
Remove the ravioli with a slotted spoon and plate them carefully, drizzling with the lemon-butter sauce. Garnish with extra herbs or a sprinkle of Parmesan if desired for added flavor and aroma.
Serve immediately while warm, enjoying the tender pasta, luscious lobster filling, and bright citrus sauce for a truly luxurious dish.
