Bring a pot of water to a boil and salt it until it reaches the salinity of seawater. Boil the lobster for one minute per 100 grams. If you have a 500-gram lobster, boil it for five minutes. Remove it from the water and rinse with cold water or place it in an ice bath if available. You can also use pre-cooked lobster, but you will still need to remove the meat from the shell. Check YouTube for a tutorial on how to do this.

We are making fresh pasta. If this feels like too much work, you can use a ready-made version and use the lobster as a sauce instead of a filling. However, I recommend taking on the challenge.

To make the pasta dough, mix all ingredients in a stand mixer and knead for ten minutes until a smooth dough forms. You can also knead it by hand, but this will take a bit longer. Let the dough rest for thirty minutes.

While the dough is resting, prepare the filling by cutting the lobster tail into small cubes and mixing it with salt, pepper, and cream cheese.

Roll out the dough slightly, dust it with flour, and feed it through a pasta machine. Start at the widest setting and gradually reduce it to setting six or seven to achieve the right thickness for ravioli.

Use a round cutter to cut out pasta circles. Place a small amount of filling in the center of each circle. Cover with another sheet of dough, pressing out any air pockets. Use a slightly smaller cutter to trim the ravioli again for a perfect round shape. Cook them just before serving.

Melt the butter in a pan. Once it stops foaming and starts to brown slightly, add the ponzu. Let it reduce slightly. Add pepper to taste. Add the lobster claws to the butter and heat briefly.

Plating

Cook the ravioli until tender. Arrange them on a plate, preferably a deep plate with a high rim. Spoon some ponzu butter over the ravioli and place the lobster claws on top. Optionally, add caviar.

Finish the dish with honey cress and, if desired, some herb oil from the other recipes. Enjoy.