Start by mixing the flour and eggs on a clean surface to form a smooth, elastic dough. Wrap it in plastic and let it rest for 30 minutes; this relaxes the gluten and makes it easier to roll out.
While the dough rests, bring a large pot of salted water to a gentle simmer around 85°C (185°F). Drop in the lobster tail and cook for about 4-5 minutes until it turns opaque and fragrant. Remove, cool slightly, then chop the lobster meat finely.
In a mixing bowl, combine the chopped lobster, ricotta, lemon zest, chopped chives, salt, and pepper. Mix gently until smooth and well incorporated. Chill this filling while you prepare the pasta sheets.
Divide the rested dough into four portions. Using your pasta machine, roll each piece to the thinnest setting, dusting lightly with flour to prevent sticking. Keep the sheets covered with a damp cloth to stay moist.
Lay one sheet flat and spoon teaspoons of the lobster filling about 2 inches apart on one half. Lightly dampen the edges with water using your finger or a brush. Fold the sheet over the filling and press gently to seal all edges, removing any air bubbles.
Use a fluted cutter or knife to cut between the filled mounds, creating individual ravioli. Place the cut ravioli on a floured tray as you go, ensuring they don’t stick together.
Bring a large pot of salted water to a gentle boil, around 90°C (194°F). Carefully drop the ravioli into the water and cook for 3-4 minutes until they float and are tender.
Meanwhile, melt the butter in a skillet over medium heat until it turns golden brown and fragrant, about 3-4 minutes. Add lemon juice and stir gently to combine.
Using a slotted spoon, transfer the cooked ravioli to the skillet, tossing gently to coat them in the browned butter sauce. Let them sit for a minute to soak up the flavors.
Plate the ravioli carefully, spooning extra sauce over the top and garnishing with chopped chives. Serve immediately while warm and fragrant.
