Spiny lobster ravioli

Lobster mixture

4lbs lobster tail flesh, live
1oz brunoise of blanched ginger
2 oz caramelized ripe plantain
Sprigs of Coriander
Cayenne pepper
Lime juice
4oz red snapper flesh
1 egg
¼ pint heavy cream
Dice the lobster tail ½in cubes add the ginger, chopped coriander, cayenne pepper, small dice cooked plantain and some lime juice. Place the red snapper flesh and egg in the food processor and blend together adding the heavy cream pass smooth mixture through a Tamis. Season to taste

Pasta dough

8 oz all purpose flour
6 large yolks
1 large egg
1teaspoon olive oil
1 tablespoon milk

Place flour in food processor, mix all the other ingredients and blend into flour
Turn out and bring together and refrigerate until needed.

Tomato confit

2 tablespoons extra virgin olive oil
5 medium vine tomatoes, peeled
Kosher salt and freshly ground black pepper
2 teaspoon garden thyme

Cut the tomatoes into 1/2in slices place the slices on a baking tray lined with foil
Sprinkle with salt and pepper, the thyme leaves and the olive oil. Roast the tomatoes for two hours. The slices should have dried out slightly but still should be juicy.

Basil oil

8oz fresh basil leaves
250ml canola oil