To make the lobster sauce, sweat the lobster shells in the olive oil with the carrot, shallot and celery. Add the thyme, tomatoes, dry white wine and sufficient water just to cover. Simmer for 114 hours, strain into a clean pan and reduce to a well-flavoured stock. Measure the amount of stock and then add half that amount in double cream. Reduce to a sauce consistency, whisk in the butter piece by piece and season the sauce to taste with cayenne, lemon juice and salt and pepper. Keep warm.
To make the pasta dough, blend the egg yolks, eggs, oil, salt and water with the flour until a dough is formed. Cover and rest for 30 minutes.
To make the filling, blend the langoustines with the cream in a food processor then fold in the remaining ingredients.
Roll out the pasta as thinly as possible and stamp out
Cook the ravioli in boiling salted water for 3 minutes, drain well and serve three per portion with lobster sauce, garnished with langoustine tails, truffle and chervil.
© 1989 Kit Chapman. All rights reserved.