This recipe may seem like a lot of portions, but it can in fact be made and frozen for later use, although I would not recommend leaving it in the freezer for more than a fortnight. Ten portions is working on two ravioli pieces each, but it can equally serve as a main course for five or six people. If a lobster the size specified below proves to be too expensive, it can always be substituted for crab. The ratio of monkfish to lobster or crab can also be increased to make the dish cheaper. It has always been a great favourite at the restaurant and people often ask whether it is on the menu before booking. If not, then I sometimes think they have second thoughts about coming at all!