Lobster Ravioli

My Signature Dish in colour at last!  I've no idea how Gordon Ramsay does his take on this but it's a good way to eke out the lobster by serving it with a bisque.
Step one, prepare your lobster. I've got it down to about 20 minutes.

Now make the pasta, I'm going to cheat and use the bread maker, so this

becomes this in 20 minutes with no mess!

while this is resting in the fridge time to fry up the lobster shell with some aromatics

(those are fennel, peppercorns, bay leaves and single chilli).
 Fry that off in butter and oil at a high temperature then chuck in half a bottle of Sauvignon Blanc and dried shrimps. No Pernod this week, and I didn't manage to ignite the wine, so a bit less theatre.
While that's simmering away, time to roll out the pasta and cut into circles. I used 200g of flour and 2 eggs, leaving enough to make tagliatelle for the non pescavorious smallest boy.

roughly chop the lobster meat, mix with a little cream and fennel and there's enough for 7 ravioli. Unfortunately  that picture didn't come out so it's straight to the end result.

Added half a tin of tomato to the bisque then finished off with some lumpfish roe for added ponciness. Serves 3.

And I've found if not Gordon Ramsay's Lobster ravioli but a very young and cool Marco Pierre White being assisted by a submissive and deferential Ramsay sporting a bad Flock of Seagulls haircut: http://gourmetguys.co/marco-pierre-whites-lobster-ravioli/