Lobster ravioli with a rich lobster cream Archive

Ingredients

• 250g/9oz '00' pasta flour, plus extra for dusting
• 1 free-range egg yolk
• 3 free-range eggs
• 2 tbsp water
• 2 tbsp olive oil
• 400g/14oz blanched lobster flesh, made up of 4 claws and 2 tails
• 100ml/3½fl oz double cream
• 100ml/3½fl oz concentrated lobster consommé or fish stock
• 1 tsp finely chopped fresh tarragon
• 1 free-range egg
• pinch cayenne pepper
• squeeze lemon juice
• knob butter
• lobster shells (from lobster claws and tails above)
• 1 onion, peeled, chopped
• 1 carrot, chopped
• 2 cloves garlic, peeled and left whole
• 1 tbsp tomato purée
• 75ml/2½fl oz brandy
• 500ml/18fl oz chicken stock
• 150ml/5½fl oz double cream