Lobster Ravioli

For the pasta: Mix the pastry flour and semolina. Combine the oil with 1 tablespoon of warm water, the dissolved saffron, salt and eggs . Knead into a smooth dough. Wrap in cling wrap and let sit for 30 minutes.

For the filling: Cook the lobster head-down for 2 minutes in boiling salt water. Rinse and loosen the meat from the tail and claws. Mix 150 grams (approximately 5 1/4 ounces) with crème fraîche. Mix with the orange zest, salt and pepper. Stir in the remaining diced lobster meat.

Roll out two sheets of dough. Place the filling on one sheet of dough, leaving space between each dollop. Brush all over with beaten egg whites and cover with the second sheet of dough. Cut circles around where the filling is and press the edges together. Dry for about 20 minutes.

Steam for about 6 minutes in a steamer pan.

For the sauce: Squeeze all of the oranges and collect the juice. Boil with the port wine, sugar and basil. Reduce to about 150 ml (approximately 2/3 cup). Remove from the heat and remove the basil. Stir in the butter and season with salt and pepper.