• 2 large Lobsters 
  • 2 Salmon tails
  • T tbsp Caviar 
  • Block of butter
  • 4 Lemons
  • 4 ripe tomatoes
  • 1 tbsp Dijon mustard 
  • 6 Eggs
  • Plain Flour
  • 1 bulb Garlic
  • Small bunch of Dill 
  • Small bunch of Parsley 
  • Small bunch of Coriander 
  • Large bunch of Watercress
  • Mussel stock
  • White wine 
  • French Brandy 


Pasta Roller



Stun chill the lobster in the freezer for 30 minutes.

Hand-made pasta:

Take 4 egg yolks and 2 eggs and whisk together.  On your work surface, put out some plain flour and make a well in the middle and pour in the eggs. 

Begin to incorporate the flour and eggs by storing with your finger. 

Add a small sprinkling of salt. Once fully combined, knead until smooth. 

Wrap in clingfilm film and let it rest in the fridge for 30 minutes. 

Flavoured butter:

Finely shave some coriander stems, and place into a food mixer.  Next finely chop some dill, then roughly chop some watercress and parsley and add to the mixer.  Add 2 tbs of dijon mustard, some lemon zest and lemon juice and some grated garlic.  

Next add salt, pepper and the cubed butter and combine for 2 – 3 minutes. 

Lat the butter in a long sausage on parchment paper and roll once them cover with cling films and wrap tight. 


After 30 minutes, remove from the freezer. Ensure the lobster is dead by placing a knife through the cross on the head, cutting through the eh central nervous point.

Remove the claws and twist off the tail. 

Set a 6-minute timer.  Put the claws in salted, rolling water. 

Next, take the tails and place a skewer up through the inside of the shell and out of the tail end. This will prevent the lobster curling in the heat, then place in boiling water. After 4 minutes, remove the tails and transfer into iced water.  

After the 6 minutes, add the claws to the iced tails.


Once chilled, remove the dough from the fridge.  Work the dough with the heel of your hand, until it is thick enough to fit it the wheel of a pasta roller.  Feed the doughy through the machine a couple of times, until thin. 

Mise en place:

Lobster tails and claws blanched and in iced water.

Lobster shells ready to roast. 

Pasta should be rolled out. 

Take some salmon, cut into chunks and add to a food mixer along with some chopped parsley, some lemon zest, a squeeze of lemon juice and some salt & pepper.  Next add 2 egg whites and combine well, until you have a mouse consistency.

Claw meat:

Roll the claws in a cloth, tap the claw with the back of a knife and remove the shell. 

Feel through the meat to ensure there are no pieces of shell remaining.  

Place the crab meat into a mixing bowl and fold through the Salmon mousse.


Crack 2 egg yolks into a bowl and lightly whisk.  Lay out a sheet of the pasta. Lay small balls of the crab meat mixture and paint egg wash around each ball.  Using two round cutters – one being slightly smaller than the other – cut the pasta with the smaller cutter.

Lay out another sheet of pasta and cut with the larger cutter.  Place the cut pasta discs over the top of the top of the mister to create a parcel. Use the outside of your fingers to seal the edges.  

Concasse tomatoes:

Add 5 tomatoes into a pan of boiling, salted water for 1 minute.  Remove from the boiling water and add straight into iced water. Remove the skins, and cut out the seeds and Dice the remaining flesh. Finely chop some parsley and set aside with the Concasse tomatoes.

Next, prep the lobster tails for grilling. Using a knife, cut in half – down the centre of the tail.  Remove the shell and place a little compound butter on the inside of the shell and a little mor on the top side.  

In a pan, add butter and olive oil, add lobster shells and stir.  Add some white wine, some lemon juice and some mussel stock. Simmer for 3 – 4 minutes and the sieve the sauce into another pan and reduce.  Add butter and a little cream.  Add black pepper and a splash of French Brandy.  Remove the sauce off the heat.  

Next, slice of a Chuck of butter and place a little into each tail shell.  Place the tails into an oven to roast. 

Blowtorch the top of the tails. 

Cooking the ravioli:

Place the fresh ravioli into a pan of boiling water for 3 minutes.

Sprinkle some parsley over the ravioli sauce.