Lobster Ravioli with Creamy Tomato Sauce

For the dough: Mix together the pastry flour and semolina. Add the olive oil, salt, and eggs and knead into a smooth dough. If necessary, add a little cold water. Cover the dough and let rest for 30 minutes.

For the lobster: Put the lobster head first into boiling water for 3 minutes, remove, and rinse with cold water. Crack the lobster and remove the lobster meat from the tail, claws, and joints. Stir together 125 grams (approximately 1/4 pound) of the lobster meat with the creme fraiche and then puree. Season the lobster puree with the orange zest, salt, and pepper. Cut the remaining lobster meat into small cubes and stir into the lobster puree. Stir in the basil.

To make the ravioli: Divide the dough into two pieces. Roll out each piece of the dough on a floured surface into a thin sheet. Place a teaspoonful of the lobster filling at intervals of about 5 cm (approximately 2 inches) on one sheet of the dough. Brush the edges around each spoonsful of filling with egg white. Top with the second piece of dough and press well. Then cut the dough into squares. Let rest and lightly dust with flour.

To make the sauce: Place the white wine and lobster stock in a pot, bring to a boil, and then let simmer until reduced by about half. Then add the cream and creme fraiche and again simmer.

Place the tomatoes in a pot of boiling water, remove, peel, quarter, core, and dice finely. Add the tomatoes to the sauce and let simmer about 5 minutes. Finally, stir in the lobster butter and season with salt and pepper.

To serve: Place the ravioli in boiling salted water and cook for about 4 minutes. Drain.