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Lobster ravioli with sautéed lobster claw meat
Fruit and vegetables
3
celery
sticks, chopped
1
carrot
, peeled and chopped
2
tomatoes
, chopped
1
onion
, chopped
2 tbsp snipped fresh
chives
1
lemon
, juice only
small handful
purple sprouting broccoli
florets, steamed
1 tsp snipped fresh
chives
Tins, packets and jars
200g/7oz
semolina
flour, plus extra for dusting
Cooking ingredients
300g/10½oz ‘00’
flour
pinch
salt
3 tbsp white
miso
paste
2–3
saffron
strands
salt and freshly ground
black pepper
1 tbsp
olive oil
drizzle extra virgin
olive oil
Dairy, eggs and chilled
2 free-range
eggs
3 free-range
egg
yolks
100g/3½oz
mascarpone
Meat, fish and poultry
1 smashed
lobster
shell
1
lobster
tail, meat removed and chopped
100g/3½oz
sea bass
fillet, poached and chopped
2
lobster
claws, meat removed and chopped
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