Heat lobster stock in a large stock pot over medium-low heat.

In a large bowl, measure your flour and make an indention in the middle to hold the eggs.

In a separate bowl, crack eggs and whisk with tomato paste into a cohesive liquid. Add red food coloring until you get a deep crimson red color.

Pour egg mixture into flour and incorporate with a chopstick or fork. Then, once a shaggy dough starts to form, dump your mixture onto a clean counter and knead for 10-15 minutes. The dough should be elastic and cohesive and spring back when pressed.

Wrap dough in plastic and transfer to fridge to chill for at least 30 minutes.

In the meantime, chop your lobster meat into a very small dice. Add to a bowl with ricotta, parmesan, salt, and lemon juice.

Mix and transfer lobster and cheese filling to a piping bag. Chill until ready.

Split your pasta dough into 4 portions and transfer 3 back to fridge to rest. Roll your first through pasta machine with a light dusting of flour on the widest setting to prepare.

Roll your dough through each setting, 1-6, once, until you have a long, semi-translucent sheet of red dough. Dust with a light coating of flour.

Cut your dough into 2” squares with a knife or pizza cutter. Pipe a very small 1/2 teaspoon portion of lobster filling onto each square.

To form your tortellini, press each square over the lobster filling into a triangle. Then, wrap the two bottom corners of dough over your finger and press together to seal.

Toss your tortellini with a light dusting of flour to prevent sticking while you finish shaping about 20 pieces for each portion.

Turn your lobster stock up to medium-high until it simmers and bubbles. Boil your tortellini in the lobster stock for 3-5 minutes until al dente.

Serve in bowls with 20 pieces of tortellini and a jacuzzi of lobster stock.