Using a rolling pin, roll your pasta out until it is about 1/2 inch thick. Using a pasta roller, move your dough through the press until it is thin and flexible (Option 5, on a KitchenAid Press)
Using a circular cookie cutter, cut your dough into circles. Place under a clean damp kitchen towel so they do not dry out.
On a lightly floured surface, place down 1/2 of your circles. Add one heaping tablespoon of lobster mixture on top. Brush the edges with egg wash, then seal with the other 1/2 of your pasta circles.
Carefully press out all of the air to ensure your ravioli do not explode when boiled.
Using a fork, press down the edges. Cover your pasta with a damp clean kitchen towel.