1. Begin by making the pasta dough. On a clean surface, form a mound with the flour and create a well in the center. Crack the eggs into the well, add olive oil and salt, then gradually incorporate the flour using a fork until a shaggy dough forms.
2. Knead the dough for about 10 minutes until smooth. Wrap in plastic and let it rest for at least 30 minutes.
3. While the dough rests, prepare the filling. In a bowl, combine the lobster meat, ricotta, Parmesan, chives, salt, and pepper. Mix until well combined.
4. Roll out the pasta dough into thin sheets. Place small mounds of filling about an inch apart on one sheet. Cover with another sheet and press around the filling to seal.
5. Cut into individual ravioli and ensure they are sealed properly.
6. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the top.
7. As the ravioli cook, prepare the lemon butter sauce. In a large saucepan, melt the butter over medium heat. Add garlic and cook until fragrant.
8. Stir in the lemon juice and zest, and season with salt and pepper to taste. Add the cooked ravioli to the sauce, tossing gently to coat.
9. Finish with fresh parsley before serving.

This process is one of those cherished moments where the kitchen becomes a playground for creativity and love, much like my childhood days spent learning from my grandmother.