In a large shallow bowl, combine the flour and salt and shape into a mound. Make a well in the center of the mound.  Break the eggs into the well and add the oil.  

Use a fork to beat the eggs and oil together in an ever-increasing wide path while incorporating the flour mixture in small amounts.

Continue mixing with the fork until the dough begins to resemble a dry, crumbly mixture.

Transfer the dough to a flour-dusted work surface and begin kneading by hand.  Knead until all the flour is incorporated and no floury white spots remain. The dough will begin to soften and will no longer be sticky (about 5-6 minutes).

Remove the lobster meat from the lobster tails by cutting through the shell on each side of the underside of the shell with kitchen scissors. Pull off and discard the thin membrane. Remove the lobster meat with a spoon or your fingers. Slice the length of the top of the lobster and pull out the digestive vein and discard.  Reserve the lobster shells to be used for a sauce.

Cut the lobster meat into ½-inch pieces.

Melt the butter in a skillet set over medium heat. Stir in the lobster pieces and sauté for 1-2 minutes. They will only be partially cooked but will finish cooking in the ravioli filling.

Use a slotted spatula to transfer the partially cooked lobster meat to a plate and reserve.  

In the same skillet set over medium heat, add the oil, shallots, garlic, and celery. Cook for 2-3 minutes.  Pour in the white wine and the cognac.  Cook, stirring frequently, until most of the liquid has evaporated.  Stir in the red bell pepper, salt, and pepper.  

Remove from the heat and allow to cool for 15 minutes. Add the cream cheese, tarragon, lemon juice, and lemon zest, stirring to combine.

Gently fold in the cooked lobster meat.

Transfer to a bowl, cover with plastic, and refrigerate while rolling the ravioli dough. 

Line a rimmed baking sheet with parchment paper and set aside.

Divide the dough into quarters and place one quarter on a flour-dusted work surface while keeping the remaining dough wrapped in plastic wrap.

Shape one of the quarters of dough into a log. Flatten the log and begin rolling it into a long sheet 6 inches wide by 14 inches long. 

Transfer the pastry sheet to the parchment-lined baking sheet. Cover it with plastic wrap to keep it from drying out, and repeat the process with the remaining dough.

Coat the metal portion of the mold with non-stick spray and cover it with a sheet of pasta dough.  Place the plastic portion of the mold over the dough and press down lightly to create indentions, then remove the plastic portion and set aside.  

Using a 1-½ cookie scoop, fill each dough portion with a scoop of the ravioli filling.  Brush water lightly along the edges of the dough and around each ravioli so the covering pasta dough will seal.   

Cover the filling with another sheet of dough.  Using a rolling pin, roll over the top of the dough so that the dough is cut. If necessary, use a pasta cutter or knife to complete the cutting.  

Pull the dough from around the ravioli mold and set aside.  Flip the mold to release the individual raviolis, banging the mold gently on the work surface.

Place the raviolis on a sheet pan that has been sprinkled with semolina flour or all-purpose flour. Cover with plastic wrap, so it doesn't dry out.

Continue the process until all the filling has been used.  You should have about 20 jumbo raviolis.  

Bring a large pot of water to a boil and add two tablespoons of salt.  Reduce the heat to medium and drop about 5 of the ravioli into the simmering water. Cook for 3-4 minutes until they float to the top.

Remove the cooked ravioli with a slotted spoon and place into the skillet of warm sauce, coating each ravioli with sauce.