Start by preparing your pasta dough: in a large bowl, combine flour and sea salt. Create a well in the center, crack in the eggs, and mix gently until the dough begins to come together. Knead on a floured surface until smooth and elastic, about 8 minutes. Cover and let rest for 20 minutes.
While the dough rests, prepare the lobster filling: finely chop cooked lobster meat and transfer to a small bowl. Add lemon zest, chopped herbs, softened butter, a pinch of salt, and mix until well combined. Taste and adjust seasoning if needed.
Divide the rested dough into 4 equal portions. Using a pasta roller or rolling pin, roll each portion into very thin sheets, about 1-2 mm thick. Keep covered with a damp cloth as you work to prevent drying out.
Cut the pasta sheets into squares or circles about 3-4 inches wide. Place a teaspoon of filling in the center of each pasta piece, then brush the edges with a little water or beaten egg to help seal.
Fold each piece over to enclose the filling, pressing firmly around the edges to seal completely. Crimp edges if desired to ensure they stay closed during cooking.
Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli in one at a time, ensuring they don't stick together. Cook for about 3-4 minutes, or until they float and are tender.
While the ravioli cook, melt butter in a skillet over medium heat. Add white wine or vermouth and simmer until slightly reduced, about 2 minutes. Squeeze in fresh lemon juice for brightness.
Using a slotted spoon, carefully transfer the cooked ravioli from the water into the skillet. Gently toss to coat each piece with the buttery, briny sauce, allowing the flavors to meld for about 1 minute.
Serve the lobster ravioli immediately, garnished with additional chopped herbs or lemon zest if desired. Enjoy the tender pasta, sweet lobster filling, and ocean-inspired richness in every bite.
