Start by boiling the lobster tails in gently simmering salted water for about 6-8 minutes until shells turn bright red and meat is opaque. Remove and let cool slightly before peeling and chopping the lobster into small pieces.
In a bowl, combine the chopped lobster with softened butter, lemon zest, chopped herbs, salt, and pepper. Mix gently until the filling is bright, buttery, and well combined, then set aside.
On a floured surface, make a well in the flour and add the eggs and olive oil. Gradually mix with your fingers or a fork until the dough begins to come together, then knead for about 8-10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
Divide the rested dough into smaller portions. Using a pasta machine or rolling pin, roll each piece into thin, translucent sheets about 1-2 mm thick, lightly dusting with flour to prevent sticking.
Place small teaspoons of the lobster filling about 2 inches apart on one sheet of pasta. Lightly brush around the filling with egg wash to help seal.
Cover with a second pasta sheet and gently press around each mound of filling to remove air pockets, sealing tightly. Use a fluted cutter or knife to cut out individual ravioli, pressing edges to ensure they are well sealed.
Bring a large pot of salted water to a gentle simmer. Carefully drop the ravioli into the water and cook for 3-4 minutes, until they float and pasta is tender.
Using a slotted spoon, gently lift the cooked ravioli and drain any excess water. Toss them in a warm pan with a bit of melted butter or olive oil, and squeeze fresh lemon over them for added brightness.
Finish by sprinkling with additional herbs or lemon zest, then serve immediately while warm. Enjoy the delicate, plump ravioli with their rich lobster filling and bright, buttery sauce.
