Bring a saucepan with water to a boil and add the lobster and cook for 5 minutes or until done. Remove from the heat and allow to cool. Then remove the meat from the shells.

In a sauté pan heat 2 tablespoons of butter over medium heat. Cook until the butter has started to brown. Add the shallots and garlic and cook for 30 seconds and remove from the heat. Allow to cool

In a bowl add ¼ cups parsley, lobster, the brown better mixture, salt and pepper. Mix until combined and set aside.

Cut the fresh pasta into 4 pieces and dust in flour. Using the pasta roller start on the widest setting and roll the dough through. Fold into thirds and roll it through the machine again. Reduce the number on the side by one and roll the dough through again.

Repeat this process by rolling the dough through the machine and reducing the setting by one each time until you get to the thinnest setting.

Once you have two sheets of dough place one sheet of dough on a lightly floured surface and place a tablespoon of the filling in the of the dough. Add another tablespoon of filling about an inch away from the previous tablespoon.

Repeat all the way down the length of the sheet of pasta.

Place the second sheet of pasta on top and press down around the mound to seal. Then use a knife to cut out the ravioli shapes. Use a fork to crimp the ends if desired.

Repeat with the remaining dough and filling.

Bring a saucepan of water to a boil. Add the half of the ravioli and cook for 5 minutes or until the pasta is al dente.

Use a spider skimmer to remove the ravioli and place into a bowl. Add the remaining ravioli and repeat.