For 20 raviolis<\/strong><\/p>\n Dough<\/strong><\/p>\n Bake the raw lobster in boiling water for 3-4 minutes, then shell it.<\/p>\n Place the shell in a pan, with the shallots, the carrot and the piece of celery coarsely cut. Deglaze with the white wine and the Noilly Prat, then cover with water, bring to a boil and let reduce.<\/p>\n When there is only a few amount of liquid left, remove from heat, and sieve in a clean towel , crushing well to extract all the juices. Set aside.<\/p>\n In the meantime, prepare the filling. Mix the shredded lobster flesh with the ricotta, the finely chopped chives, the lemon zest and a pinch of Fleur de sel.<\/p>\n Prepare the dough.<\/p>\n In a bowl mix the floor with a pinch of Fleur de sel and pour the boiling water. Mix with a fork to avoid burning yourself. Add the squid ink and continue to mix, then finish by kneading the doug with your hands, until a ball forms with a beautiful black color. Collect a piece of dough then film the rest to avoid it to become dry.<\/p>\n Finely spread the dough and form half-moon raviolis with a ravioli mold, placing a tsp of filling in the center. Set aside the raviolis on a floured dish.<\/p>\n Reheat the cooking juices, and add the butter stirring constantly. Then add the cream, a little bit of chopped chives and adjust the seasoning.<\/p>\n Cook the raviolis a few minutes in boiling water and gently drain.<\/p>\n Dress the plates with the raviolis and cover with the sauce.\u00a0 Add a few sprouts on top<\/p>\n<\/div>\n<\/div>\n\n
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