In a bowl, gently combine the 150 g chopped cooked lobster meat with 50 g finely grated Gruyère, 0.5 tsp lemon zest, 1 tsp fine sea salt and 0.25 tsp freshly ground pepper. Taste and adjust seasoning; mixture should be slightly salty and bright from lemon zest.

Assemble ravioli

Lay out 12 pasta sheets or rounds. Lightly brush the edges with the beaten whole egg. Place about 1 tablespoon of filling (roughly 12 g) in the center of each pasta round, leaving room to seal. Top each mound with a small pinch of extra Gruyère if desired. Place a second sheet over (if using sheets) or fold over, pressing out air. Crimp edges firmly with fork or ravioli cutter to seal. Brush finished ravioli lightly with 10 g melted butter to prevent sticking. Keep refrigerated on a tray dusted with semolina while making the bisque.

Cook ravioli

Bring a large pot of salted water to a gentle boil. Cook ravioli in batches so they have room; fresh ravioli will take 2–3 minutes to float and be tender. Remove with a slotted spoon to a warm plate; reserve 120 ml of the cooking water to loosen sauce if needed.

Lobster bisque (sauce/light broth)

Build flavor base

In a medium saucepan over medium heat, melt 40 g unsalted butter with 1 tbs olive oil. Add 1 finely minced shallot, 1 diced carrot and 1 diced celery stalk. Sweat gently until vegetables are softened and translucent, about 6–8 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Toast shells & deglaze

Add 200 g lobster shells or carcass pieces and 1 tbs tomato paste. Stir and cook 2–3 minutes to lightly toast the shells and develop color. Pour in 100 ml dry white wine to deglaze, scraping any browned bits from the bottom. Let wine reduce by about half, 2–3 minutes.

Simmer stock

Add 500 ml fish or light chicken stock, 1 bay leaf and 1 thyme sprig. Bring to a gentle simmer and cook uncovered for 20 minutes to extract flavor from the shells. Skim any foam. After simmering, remove and discard bay leaf and thyme sprig.

Blend and strain

Using an immersion blender or regular blender, puree the bisque until smooth, concentrating on breaking down shells. Strain the mixture through a fine-mesh sieve, pressing solids to extract liquid. Return the strained liquid to the saucepan.

Finish bisque

Over low heat, stir in 100 ml heavy cream and season with 1 tsp salt and 0.5 tsp white or black pepper. Warm gently—do not boil. Taste and add 1 tsp lemon juice to brighten. If the bisque is too thick, add reserved pasta cooking water a little at a time (up to 120 ml) to reach a silky, pourable sauce consistency suitable for lightly coating ravioli.

Finishing & plating

Plate ravioli with bisque

Ladle a shallow pool (about 80–100 ml) of warm lobster bisque onto each serving plate. Gently place 5 cooked ravioli on top of the bisque pool, spacing evenly. Spoon a small amount (about 1–2 tbs) of warm bisque over the ravioli to glaze.

Top and garnish

Scatter 80 g extra warm cooked lobster meat over the ravioli (divided across plates). Shave 20 g Gruyère over the top so it melts slightly on the warm sauce. Drizzle 1 tsp olive oil, sprinkle 0.25 tsp flaked sea salt and finish with microgreens or snipped chives for color and freshness.

Serve

Serve immediately while bisque and ravioli are warm. Provide extra bisque on the side if desired.