In a pan add 3 cups water and bring to a simmer. Add the lobster tails and simmer for 8-9 minutes, do not let boil.
Remove lobster tails from wate. Let tails cool until able to handle.
In a bowl combine the butter, herbs, salt and pepper.
Remove lobster meat from the shell and chop into small pieces. Add lobster to the butter mixture.
In a medium pot boil the beets for 20 minutes until tender. Then rub off the skin.
In a food processor blend the beets with 1 tbs. of water.
Make a mound of flour on a cutting board or counter.
Pour the blended beets in the middle and start to incorporate the flour and beets together with a fork.
When pasta begins to form use your hands to bring the remaining flour and beets together to form a dough. Knead thoroughly for 5 minutes.
Roll out dough with a rolling pin or a pasta machine.
Cut the pasta sheets into circles.
Place a spoonful of lobster filling into the center of the circle, fold the circle in halves around the filling, seal the edges with water and bring the ends together.
At this point the tortellini can be frozen.
If cooking, bring a large pot of salted water to a boil.
Add tortellini and cook for 3 minutes or until tortellini floats to the surface.
Add tortellini to a skillet with lemon cream sauce.
Lemon Cream Sauce
In a large skillet, melt the butter then add garlic and cook until fragrant. Pour in the heavy cream and stir until mixture thickens. Add lemon zest, 1 tbs. lemon juice and 1 tsp. tarragon. Season with salt and pepper.