Heat the oil in a medium saucepan over medium heat add the shallots and sweat until translucent, about 2 minutes.

Add the garlic and stir until fragrant, about 30 seconds.

Add the white wine and deglaze.

Bring to a gentle simmer and add the 4 tablespoons of butter. Stir until melted.

Add the basil, parsley and tarragon. Add the lobster pieces and poach in the liquid until almost cooked through, about 2 minutes.

Stir in the lemon juice. Remove from the heat, transfer the lobster to a dish and set aside to cool. Reserve the liquid

Transfer to a food processor and pulse until you get a stiff mixture taste for salt and pepper and set aside.

Add flour, eggs, and salt in the mixing bowl and attach the dough hook. Turn to speed 2 and knead for 5 minutes. Remove the dough and knead by hand for 2 minutes. Shape into an oval disc and let it rest for 30 minutes wrapped in plastic wrap.

Cut the dough into a 1-inch piece and flatten into a rectangular shape, add a small amount of flour to both sides.

Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the roller. While on #1, fold the dough in half and run it through again. Do this twice.

Adding a little bit of flour on each side of the dough again, change setting to #2 and pass the pasta dough through the sheet roller. Do this twice and then twice each on #3 and then once on #4 #5 #6.

Once again, add flour to each side of your long pasta sheet and set on your working table.

Let them rest for 3 minutes.

Put one heaping teaspoon of filling on each square, brush water all around the edges of the square.

Top with another square and pinch the sides to seal perfectly.

Place on a sheet-pan lined with parchment paper and cover with a tea towel until ready to use.

In a medium saucepan melt the butter and sage and melt over medium heat for 4 minutes.

Add 2 tablespoons of the reserved liquid and stir.

Add cooked ravioli and gently stir to coat.