Cook the lobster in a large pot of salted water at about 90°C (194°F) for 4-5 minutes until just opaque and firm, then remove and let cool slightly.
Finely chop the cooked lobster meat and place it in a bowl. Mix in minced garlic, chopped herbs, lemon zest, and a pinch of salt and pepper to create a flavorful filling.
Lay out your pasta sheets flat on a lightly floured surface. If making from scratch, roll out to about 1mm thickness using a pasta machine or rolling pin.
Place teaspoon-sized dollops of the lobster filling about 2 inches apart on one sheet of pasta. Cover with a second sheet of pasta and press gently around each mound to seal, removing any air pockets.
Cut between the filled mounds with a fluted cutter or sharp knife to form individual ravioli. Crimp the edges to ensure they are well sealed.
Bring a large pot of salted water to a gentle simmer at about 85°C (185°F). Carefully drop the ravioli into the water in batches and cook for 3-4 minutes until they float and are tender.
Meanwhile, melt the butter in a skillet over medium heat. Add olive oil and a squeeze of lemon juice, stirring until fragrant and slightly bubbling, about 2 minutes.
Use a slotted spoon to transfer the cooked ravioli from the water to the skillet, tossing gently to coat in the lemon butter sauce. Cook for an additional minute to warm through.
Finish by sprinkling with additional chopped herbs and freshly cracked black pepper, then serve immediately on warm plates for the best texture and flavor.
