- 1 lobster, about 450 g / 1 lb, cooked and taken out of the shell
- 2 soft white breat slices, about 50 g / 2 oz, crusts removed
- 200 ml / 7 fl oz / scant 1 cup fish stock
- 1 egg
- 250 ml / 8 fl oz / 1 cup double (heavy) cream
- 15 ml / 1 tbsp chopped fresh chives, plus extra to garnish
- 15 ml / 1 tbsp finely chopped fresh chervil
- salt and ground white pepper
- fresh chives, to garnish
For the pasta dough
- 225 g / 8 oz / 2 cups strong plain (all-purpose) flour
- 2 eggs, plus 2 egg yolks
For the mushroom sauce
- a large pinch of saffton threads
- 25 g / 1 oz / 2 tbsp butter
- 2 shallots, finely chopped
- 200 g / 7 oz / 3 cups button (white) mushrooms, finely chopped
- juice of ½ lemon
- 200 ml / 7 fl oz / scant 1 cup double (heavy) cream
- Make the pasta dough. Sift the flour with a pinch of salt. Put into a food processor with the eggs and yolks and process until the mixture resembles breadcrumbs. Turn out on to a floured surface; knead to a smooth dough. Wrap in clear film (plastic wrap) and leave to rest in the refrigerator for 1 hour.
- Meanwhile, make the lobster filling. Cut the lobster meat into large chunks and place in a bowl. Tear the white bread into small pieces and soak them in 45 ml / 3 tbsp of the fish stock. Place in a food processor with half the egg and 30-45 ml / 2-3 tbsp of the double cream and process until smooth. Stir the mixture into the lobster meat, then add the chives and chervil and season to taste with salt and white pepper.
- Roll the ravioli dough to a thickness of 3 mm / ⅛ in, preferably using a pasta machine. The process can be done by hand with a rolling pin but is quite hard work. Divide the dough into four rectangles and dust each rectangle lightly with flour.
- Spoon six equal heaps of filling on to one sheet of pasta, leaving about 3 cm / 1¼ in between each pile of filling. Lightly beat the remaining egg with a tablespoon of water and brush it over the pasta between the piles of filling. Cover with a second sheet of pasta. Repeat with a second sheet of pasta. Repeat with the other two sheets of pasta and remaining filling.
- Using your fingertips, press the top layer of dough down well between the piles of filling, making sure each is well sealed. Cut between the heaps with a 7.5 cm / 3 in fluted pastry cutter or a pasta wheel to make twelve ravioli.
- Place the ravioli in a single layer on a baking sheet, cover with clear film or a damp cloth, and put in the refrigerator while you make the sauces.
- Make the mushroom sauce. Soak the saffron in 15 ml / 1 tbsp warm water. Melt the butter in a pan and cook the shallots over a low heat until they are soft but not colored.
- Add the chopped mushrooms and lemon juice and continue to cook over a low heat until almost all the liquid has evaporated. Stir in the saffron, with its soaking water, and the cream, then cook gently, stirring occasionally, until the sauce has thickened. Keep warm while you cook the ravioli.
- In another pan, bring the remaining fish stock to the boil, stir in the rest of the cream, and bubble to make a slightly thickened sauce. Season to taste with salt and pepper and keep warm. Bring a large pan of lightly salted water to a rolling boil. Gently drop in the ravioli and cook for 3-4 minutes, until the pasta is just tender.
- Place three ravioli on to the centre of each of four individual warmed plates, spoon over a little of the mushroom sauce, and pour a ribbon of fish sauce around the edge. Serve immediately, garnished with chopped and whole fresh chives.