Lobster served hot and cold with lobster claw and squid ink ravioli recipe
Chef Julien Poisot shares his lobster and squid ink ravioli, tomato ‘achard’ spiced with Espelette pepper recipe.
Ingredients
- 2 lobsters (weighing total of 800g-1kg)
- 100g butter
- 20 decent pineapple sage leaves
- Mixed shoots and herbs
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