Lobster Ravioli

    • INGREDIENTS

        • Two - 8-ounce raw lobster tails, shelled and sliced into 1/3-inch pieces

        • 25g fresh root ginger

        • Lemon juice

        • Pinch of cayenne pepper

        • 1 egg

        • Sea Salt

      • For the Pasta Dough:

        • 2 1/2 cups all-purpose unbleached flour

        • 4 Eggs

        • Water

      • For The Sauce:

        • 60ml vegetable stock

        • 1 knob of butter

        • 20ml sherry vinegar

        • 5 ml soy sauce

      • INSTRUCTIONS

      • 1.Begin by making the sauce. Reduce the vegetable stock with the butter until it coats the back of a spoon. Combine the vinegar and soy and reduce by half. Add a little of this to the stock until you can just taste it poking through (take care as the vinegar is potent). Reserve the remaining soy vinegar mix???.

      • 2. Next, make the raviolis. Bring a large pan of water to the boil. Blanch the tail in the boiling water for 10 seconds (and the pincers for 15 seconds-if you are using them). Recover the meat from each part, chill for 1 hour and then cut into 1cm cubes.

      • 3). Meanwhile, ...........