On a clean countertop, mound flour and create a well. Crack eggs into well, add olive oil and salt.

Mix flour into eggs gradually until dough forms. Knead 8–10 minutes until smooth and elastic. Wrap and rest 30 minutes.

Chop cooked lobster meat. Mix with ricotta, Parmesan, lemon zest, parsley, and seasoning.

Roll dough into thin sheets. Place teaspoon-sized dollops of filling on sheet, brush edges with water, and cover with another sheet.

Press to seal and cut into desired shapes. Ensure edges are tightly sealed.

Boil salted water. Cook ravioli 3–4 minutes or until floating. Remove with slotted spoon.

Melt butter in skillet. Add garlic, lemon juice, lemon zest, parsley, salt, and pepper. Toss cooked ravioli in sauce.

Plate ravioli, drizzle extra sauce, garnish, and serve immediately.