In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Mix with a fork until the dough begins to come together.

Knead the dough for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 20 minutes.

In another bowl, combine the chopped lobster meat, ricotta cheese, Parmesan cheese, parsley, and season with salt and pepper. Mix until well combined.

Divide the pasta dough into four equal pieces. Roll out one piece at a time into thin sheets, dusting with flour to prevent sticking.

Place small mounds of lobster filling (about 1 teaspoon each) spaced evenly on one sheet of rolled-out pasta. Moisten the edges of the pasta with water, fold the pasta over to cover the filling, and press down around each mound to seal.

Cut between the mounds with a knife or a ravioli cutter. Repeat with the remaining dough and filling.

Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes or until they float to the surface.

Use a skimmer to remove the ravioli and drain them well.

In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

Place the drained ravioli on plates, drizzle with the garlic butter sauce, and garnish with additional parsley if desired.