Place flour in a large bowl and create a well in the center. Add eggs and 1/4 teaspoon salt to the well; beat using a fork and gradually mix flour into the egg mixture until a dough forms. Knead until smooth and elastic, about 10 to 12 minutes. Wrap dough and let rest at room temperature for at least 1 hour or in the refrigerator up to 1 day.

Prepare the lobster filling: Melt 2 tablespoons of butter in a skillet over medium heat. Cook garlic and shallot until softened, about 2 minutes. Mix with mascarpone, fresh herbs, lemon zest, juice, pepper, and remaining salt. Gently stir in lobster meat and chill the filling for 15 minutes.

Roll the dough into thin sheets using a pasta machine, reducing the thickness gradually. Place mounds of lobster filling on one sheet, then fold over the dough to seal. Cut into individual ravioli pieces and cover with a clean towel.

Prepare the sauce: Bring clam juice and white wine to a simmer and reduce to about 1/3 cup. Gradually stir in remaining butter, cooking over medium-high heat. Add heavy cream, cook until thickened, then stir in tomatoes and cover to keep warm.