Crab claw ravioli, lobster bisque foam and Rova Caviar Supreme Ossetra

1. Put all the elements of the ravioli dough (flour, egg yolk, olive oil, fine salt) in a bowl if you want to work by hand, or in a stand mixer with the hook.
2. Make the ravioli dough by combining everything gently and adding the water little by little, then let the dough rest in the fridge for 1 hour.
3. Roll the dough out very thinly through a pasta machine and let it rest in the fridge for another hour.
4. Cut out large discs of dough.
5. Fill the ravioli with the crab claw meat and pieces of lobster knuckle.
6. Cook the ravioli in boiling salted water.
7. Reduce the bisque, then add cream and reduce again.
8. Finish the bisque with butter and emulsify it as you send the dish out.
9. Carve the lobster.
10. Place the ravioli on the plate and surround it with bisque foam.
11. Arrange the pieces of lobster around the ravioli.
12. Spoon the Rova Caviar Supreme Ossetra onto the pieces of lobster.
13. Finish with olive oil.

If you want to cook the lobster and the crab yourself:

Make a broth with a roughly cut garnish (onion, garlic, carrot, celery stick, pepper, star anise). Boil for 15 minutes. Drop the whole lobster into the broth and take the pan straight off the heat. Let the lobster cook in the residual heat for 10 minutes.

If you want to make the bisque yourself:

Keep the lobster shell and sear it in very hot olive oil. Once it has taken colour, add a roughly cut aromatic garnish (onion, garlic, carrot, celery stick, pepper, star anise). Let it all sweat together. Add tomato paste and flambé with Pastis. Deglaze with white wine. Cover with water and simmer gently for 20 minutes. Strain the bisque through a fine chinois. Leave it to reduce.