Begin by preparing your pasta dough: on a clean surface, mound the flour, create a well in the center, crack the eggs into it, and add a pinch of salt. Gently mix with a fork until combined, then knead with your hands for about 8 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
While the dough rests, cook the lobster meat in a small pot of boiling salted water for 3-4 minutes until just opaque. Remove with a slotted spoon, let cool slightly, then chop finely.
In a mixing bowl, combine the chopped lobster with cream cheese, chopped herbs, a squeeze of lemon juice, and a pinch of salt and pepper. Mix until well blended; this will be your flavorful filling.
Divide the rested dough into four portions. Using a pasta machine or rolling pin, roll each piece into thin sheets about 1 mm thick, dusting with flour to prevent sticking. Keep the other pieces covered to avoid drying out.
Lay one pasta sheet flat on your work surface. Using a small spoon or piping bag, place teaspoons of filling about 2 inches apart on the sheet. Lightly moisten the edges around each dollop with water.
Cover with a second pasta sheet and gently press around each dollop to seal, removing any air pockets. Use a fluted cutter or knife to cut between the filled sections, creating individual ravioli. Press the edges to ensure they are fully sealed.
Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli in, cooking for 3-4 minutes until they float and are tender. Use a slotted spoon to remove them gently from the water.
In a skillet, melt the butter over medium heat. Gently sauté the cooked ravioli for about 1-2 minutes until lightly golden around the edges. Squeeze fresh lemon juice over and toss lightly to coat.
Transfer the ravioli to serving plates, drizzle with any remaining butter, and garnish with lemon wedges or extra herbs if desired. Serve immediately for the best flavor and texture.
