Homemade pasta and fresh shellfish makes this a dish that is both comforting and luxurious.
For the pasta dough, place all of the pasta ingredients into a food processor and pulse until the mixture resembles breadcrumbs.
Tip the mixture out onto a clean work surface and shape into a ball. Knead for a few minutes, until smooth, then wrap the dough in cling film and chill in the fridge for 30 minutes.
Meanwhile, kill the lobster humanely by putting it in a plastic bag in the freezer for half an hour, then pierce it between the eyes with a sharp knife.
Preheat the oven to 200C/400F/Gas 6.
For the filling, cut the lobster in half lengthways. Discard the matter in the head section. Remove and discard the sac behind the eyes. Remove any green tomally (liver) and the roe in the body section (these can be pan-fried and eaten, or discarded). Remove the claws, and the meat from the tail, retaining the shell for the sauce.
Cook the lobster tail meat and claws in a pan of boiling salted water for 3-4 minutes. Drain, cool slightly, then finely chop the lobster tail meat. Once the claws have cooled, crack them open and carefully remove the meat – try to keep it in one piece. Reserve the larger claw for garnish and finely chop the smaller claw.
Place the salmon, scallops and vermouth into a food processor and blend until smooth. Scrape the mixture into a bowl and add the double cream, tarragon and the finely chopped lobster meat. Set the bowl over a larger bowl filled with ice and stir until the mixture thickens to a stiff mousse consistency.
For the sauce, roast the reserved lobster shell in the oven for 10-12 minutes, or until they turn a dark red colour.
In a clean pan, heat the olive oil and gently fry the onion, carrot and celery for 2-3 minutes, or until softened but not coloured. Add the chopped tomatoes, tomato purée, salt and freshly ground black pepper, then add the roasted lobster shells and cover with water. Bring to the boil, then reduce the heat and simmer for 30 minutes. Remove from the heat and set aside to cool.
Remove the pasta from the fridge and roll through a pasta machine. Starting with the machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass, until you get a very thin sheet of pasta dough. Cut the pasta sheet into two equal pieces.
Lay a sheet of pasta on a floured worked surface and, using a teaspoon, place spoonfuls of the lobster mixture along the sheet, leaving a gap of 6cm/2in between each mound of mixture. Brush the surface of the pasta with the beaten egg, then lay the second sheet of pasta on top. Press around the edges of the filling to seal, ensuring there are no air bubbles. Cut out the ravioli using a 6cm/2in round pastry cutter.
Strain the reduced lobster stock through a fine sieve into a clean pan. Deglaze the stock pan with the brandy, scraping up any browned bits from the bottom of the pan with a wooden spoon, then pass the liquid through a sieve into the reduced stock. Reheat the stock over a low heat, then whisk in the whipping cream until well combined. Season to taste with salt and freshly ground black pepper.
Cook the ravioli in a pan of boiling salted water for 3-4 minutes, or until the pasta is cooked through, then drain thoroughly.
Melt the butter in a pan and add the remaining lobster claw. Heat gently for 1-2 minutes, then drain briefly on kitchen paper. Chop into four equal pieces.
To serve, arrange the ravioli on plates and top with the lobster claw meat. Spoon the sauce over and garnish with tarragon shoots.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.