Combine flour and eggs in a mixing bowl and knead until smooth, about 8-10 minutes. Wrap in plastic wrap and let rest for 30 minutes.

Roll out the dough using a pasta machine or rolling pin until very thin, approximately 1/16 inch thick, and cut into squares.

In a mixing bowl, combine cooked lobster meat, mascarpone cheese, finely chopped herbs, and a sprinkle of salt and pepper. Mix gently until well incorporated.

Take a square of pasta, place a small spoonful of the lobster filling in the center, moisten edges with water, fold over to create a triangle, and press firmly to seal.

Repeat with remaining squares and place ravioli on a floured surface.

Bring a large pot of salted water to a gentle simmer. Carefully add ravioli, cook for about 3-4 minutes until they float, then use a slotted spoon to remove.

Melt butter over medium heat, stir in lemon zest and chopped herbs, cook for about 2 minutes until fragrant.

Arrange ravioli on a warm plate, drizzle with butter sauce, and garnish with additional herbs or lemon zest.