In a mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil.

Gradually mix together to form a dough. Knead on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

In a bowl, mix the chopped lobster meat, ricotta cheese, grated Parmesan, parsley, lemon juice, salt, and pepper until well combined.

After resting, divide the dough into 4 pieces. Roll out each piece into thin sheets using a rolling pin or a pasta machine.

Place a spoonful of filling (about 1 tablespoon) onto one sheet of pasta, leaving about 2 inches between each spoonful. Moisten the edges around the filling with water, then place another sheet of pasta on top.

Press down gently around each filling mound to seal, making sure to remove any air pockets. Cut the ravioli into desired shapes with a knife or a pasta cutter. Repeat until all the dough and filling are used.

In a large pot, bring salted water to a boil. Drop the ravioli into the boiling water and cook for 2-4 minutes, or until they float to the surface and are tender.

In a skillet, melt the butter over medium heat. Add the heavy cream and bring to a gentle simmer.

Stir in the grated Parmesan cheese, salt, and pepper. Cook for 3-4 minutes until the sauce thickens slightly.

Drain the ravioli and add them to the skillet with the sauce, tossing gently to coat.

Serve immediately, garnished with fresh parsley if desired.