Ravioli of lobster with a beurre soy sauce, Marco Pierre White's version

Blanch the lobster tails in boiling salted water 10 seconds and the claws 15 seconds, then cut under the soft underbelly and extract the meat; wrap and refrigerate.

Blend the flour, salt and olive oil in a food processor, then add two eggs and three egg yolks and pulse to a loose ball.

Knead until smooth, divide into four dough balls, wrap and refrigerate 20 minutes.

Sweat the roughly chopped fennel, leek, zucchini, onions and crushed garlic in the butter, cover with cold water and bring to a boil.

After 15 minutes simmering add half a cup each of chopped tarragon, basil and chervil and simmer two minutes, no more and no less, then strain immediately and cool.

Cut the peeled ginger into a fine brunoise, cover with cold water in a pan, bring to a boil with a squeeze of lemon, drain and repeat three times.

Remove the vein from the chilled lobster and chop it into half inch cubes; season with the ginger, finely chopped cilantro, a pinch of cayenne, lemon juice to taste and a little salt.

Blend the skinned salmon with one egg to a puree, season with salt, then mix the seasoned lobster in by hand, not in the processor, so the chunks stay whole.

Julienne the leek white as thin as possible, fry in two tablespoons of olive oil over gentle heat until crispy and drain on paper towel.

Roll a dough ball out as thin as newspaper and cut eight four inch circles.

Spoon a good helping of filling into four circles, leaving a clean edge, lay the other circles on top and press out from the filling to seal both halves without stretching the dough.

Boil four tablespoons of vegetable stock in a small sauce pan; in another reduce two teaspoons of sherry vinegar with one teaspoon of soy sauce by half.

Add a small piece of butter to the stock, add the reduced soy vinegar a little at a time, add a little more butter and boil down to a syrup consistency; keep warm.

Salt a pot of water, bring to a boil and add about a tablespoon of olive oil.

Cut each scallop across into two discs.

Poach the ravioli three and a half minutes.

Sear the scallop discs in a dry hot non-stick pan 20 seconds a side, then drop a couple of drops of olive oil and any remaining soy vinegar on each.

Plate the ravioli in the centre, five scallop discs around it with crispy fried leek between each, and spoon a little sauce over the ravioli and scallops.