Combine the flour and eggs in a bowl and knead until smooth and elastic, about 8 minutes. Wrap the dough in plastic wrap and let rest for 30 minutes to relax the gluten.
While the dough rests, finely chop the cooked lobster tail meat and mix it with ricotta, lemon zest, chopped chives, white wine, salt, and pepper in a bowl. Chill the filling for 15 minutes to firm up.
Divide the dough into four equal portions. Using a pasta roller or rolling pin, roll each piece into a thin sheet about 1/16 inch thick, dusting with flour to prevent sticking.
Place small spoonfuls of the lobster filling every 2 inches along one sheet. Lightly brush water around each mound to help seal. Cover with another sheet of dough and gently press around the filling to remove air and seal the edges.
Use a fluted cutter or sharp knife to cut between the filled mounds, forming individual ravioli. Press edges firmly to seal completely.
Bring a large pot of salted water to a rolling boil. Carefully drop in the ravioli, cooking for 3-4 minutes until they float and are tender. The glossy pasta should feel slightly firm but soft to the bite.
While the ravioli cooks, melt butter in a skillet over medium heat and add lemon zest. Once fragrant, remove from heat and set aside.
Drain the cooked ravioli carefully with a slotted spoon and transfer to the skillet with the butter and lemon zest. Toss gently to coat, allowing the pasta to soak up the flavors and become glossy.
Serve immediately on warm plates, garnished with extra chives or lemon wedges if desired. Enjoy the tender, flavorful lobster-filled pasta with its rich, citrusy butter coating.
