Devon Crab, Bisque and Lobster Oil Lasagne

FOR THE PASTA DOUGH:

1. Place all the dry ingredients into the robot coupe.
2. Add the wet and ingredients and pulse till the dough starts to come together.
3. Remove from the robot coupe and turn out onto a floured service.
4. Knead the dough, till it comes together and is nice and smooth.
5. Wrap in cling film and leave to rest for at least 1 hour.

FOR THE LOBSTER BISQUE:

1. Sanitize and cut all the vegetables by mirepoix.
2. Roast the lobster carcasse.
3. Deseed the tomato roma in a big pot, add the liquids and bones.
4. Bring to boil and keep skim. Add the vegetables and leave to cook for 8-10 hours.
5. Strain and reduce by semi-gaze.

FOR THE CRAB MOUSSE:

1. Remove bones from crab.
2. Clean the scallop meat and wash in a bowl with sparkling water for 30 seconds. Leave to dry in the fridge for 5-7 minutes.
3. In a blender, mix half the scallop with cream and slowly blend the rest after.
4. Season with salt and cayenne.
5. Add crab at the end.

FOR THE SAUCE VIERGE:

1. Warm oil and lemon juice to 37°C.
2. Add basil and coriander Infuse for 20 mins.
3. Finish sauce vierge with the rest of the ingredients, a pinch of chopped herbs and 1tbsp tomato.