Prepare the lobster: remove the claws and tails.
Carefully remove the tails from the shells, taking care not to damage the flesh. Keep the shells and set aside.
Cook the claws in boiling water for 6 mins. Once cooked, crack the claws and then break into small pieces in order to be able to remove the flesh.
Peel and finely slice the onion and the shallot.
Saute the lobster shell in a splash of olive oil in a hot pan for 10 mins.
Then add the onion, shallot, thyme and garlic and cook for 3 mins until caramelised.
Add the tomato puree, mix in well and cook for 2 mins.
Flambe with the cognac.
Cover with water and cook for 20 mins.
Strain the liquid and then reduce by half.
Add the double cream and bring back to the boil. Set aside.
Prepare the asparagus 'tagliatelle' and the raviolis: Thinly slice the asparagus and marinate in olive oil.
Place a medallion of lobster and a tarragon leaf on each sheet of pasta.
Season and place another pasta square on top.
Seal by brushing with a little beaten egg yolk and pressing the edges together.
Simmer the raviolis in boiling water for 2 mins.
Arrange the lobster claws in deep plates and place 2 raviolis on top, pour over the bisque and top with the asparagus 'tagliatelle'.
«If using lighter, Chinese ravioli/dumpling sheets bear in mind that they often cook faster than Italian pasta.»