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In a large bowl, combine all the ingredients, mixing until the dough is smooth and slightly elastic. Ensure you use lukewarm water. Set aside to rest for 30 minutes.
Lobster and sauce:
Cook the lobsters for 10 minutes in a large pot of very salty boiling water, then cool in very cold water. Remove the legs and tail, keeping the shell.
In a sauté pan, heat the shell quickly in olive oil, add finely diced onion, white wine (cook off the alcohol) and cream. Simmer for 15 minutes.
In a saucepan, sweat the olive oil, cherry tomatoes cut in half. Filter the lobster stock using a sieve, and pour over the tomatoes. Season with a touch of Espelette chilli pepper and orange zest. Reduce by half.
Dice the aubergines, onion and gingerbread. Sauté in a frying pan in a touch of olive oil for 5 minutes.
Season to taste with coriander, mint, minced ginger, and Espelette chilli pepper. Cool.
Using a rolling pin, roll out the dough, then cut into disks using a drinking glass or a round cookie cutter. Place a dab of gingerbread filling on one disk, then top with a piece of tail. Moisten a second disk with water, lay on top of the first then press the edges together. Repeat.
In a cast-iron frying pan, caramelise the raviolis in sesame oil (5 minutes), deglaze with a bit of water, then cover with plastic wrap. Continue cooking for a few minutes.
Serve the raviolis hot in an MB Square, topped with a few shavings of black radish and tips of red endive. Pour over a generous amount of sauce and garnish with toasted sesame seeds.
Decorate with the lobster’s head and fresh herbs.