Instructions: Heat the court bouillon to 3035 degrees C.

Drop the lobsters into the court bouillon and leave to cool in the liquid for about 1 hour.

Crack the shells carefully remove all the lobster meat

Place the lobster in a bowl and add the herbs chopped truffle a squeeze of lemon juice brandy salt and cayenne pepper.

Marinate for about 30 minutes.

Combine the salmon and scallop mousse with the lobster.

Place 4 of the fresh pasta squares on a lightly floured work surface and brush with egg wash.

Place a 7.5 cm pastry cutter in the centre of each pasta square and pile in the lobster mixture.

Remove the pastry cutter place a second pasta square on top and press down around the mixture to form ravioli sealing well and leaving a 2.5 cm edge.

Cook the ravioli in simmering salted water for 8 minutes.

Serves 4 as a starter

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