In a large bowl, mix the mascarpone, chives, lemon juice and zest together. Chop the cauliflower into small pieces and add to the mascarpone mix. Mix together and salt to taste. Lay out the fresh pasta sheets into two long rows. Break the egg into a small dish and beat with a fork. Brush one sheet with the egg. On the egg washed sheet, put a 2 tablespoon scoop of filling every 3 inches. Lay the other pasta sheet over the first. Use your fingers to press out the air around each scoop of filling and press the remaining area of the pasta sheets together. Use a ring punch or glass rim to punch out ravioli.
In a large stockpot, heat the canola oil over high heat. Brown the lobster shells. Add the onion, carrot and celery and continue to cook until browned. Add the tomatoes. Let cook down slightly. Add the wine and cook, reducing to a glaze. Add the fish stock or clam juice. Cook for 45 minutes. Remove the lobster shells and blend the mixture with a hand blender. Strain the mixture through a fine mesh sieve into a large bowl. Mix in the cream.
Heat a large sauté pan over high heat, add the guanciale and cook until most of the fat is rendered. Add the mushrooms and sauté until tender. Add to the bisque.
To serve, bring a large pot of salted water to a boil. Add the raviolis and cook until al dente. Drain. Distribute the ravioli between the serving bowls. Cover the raviolis in the bisque. Use a microplane to shave the bottarga over the top.