Put champagne, chopped shallots.white wine vinegar and peppercorns in pot and reduce by 9/10ths.

Once reduced add lobster stock and lobster bodies, add cream, bring to the boil and simmer for 10 mins.

Put scallops in robo coupe add salt and pepper, puree" until smooth add to large mixing bowl.

Puree" cream cheese and add it to mixing bowl.

Chop Lobster meat roughly, Chop scallions finely and add to bowl.

Add grated parmesan and lemon juice and zest.

Season with salt and pepper.

Take 12cm pasta disk and place down on cutting board, Scoop lobster mix with the 3 and 1/4 ice cream scoop and place down on 12cm pasta dough disk.

Brush the sides with egg yolk and place 8cm pasta disk on top.Squeeze and seal two disks together and shape like a money bag, crown or your desired effect.

Saute' off wild mushrooms in hot blended 10% oil, season with salt and pepper,place in colander to drain and cool.

Season portobello mushrooms with garlic oil, rosemary, salt and pepper and cook at 350 F for 12 mins.

Blanch scallions in salty boiling water for 1 min and shock in ice water.Take scallions out of the water and place on dry towel.

Blend sauce through vita prep, ladel and pass through chinois.Check seasoning.

Assemble the dish.

Place Raviolo into pot of salty boiling water for 5 mins.

Place potobello in hot oven with touch of butter for 5 mins.

Put 4 ounces of lobster sauce into small sauce pan, bring to a boil, then simmer for 1 min.

Drop scallions into boiling water for 20 seconds, take out and season with salt.

Add wild mushrooms and monte au beurre cold butter into lobster sauce.

Take portobello out of the oven and place on a warm dinner plate, arrange scallions like a circle on top of potobello mushroom.

Take Raviolo out of water and place on top of scallions.

Take sauce off heat check concistency and add chives, spoon on to the Lobster raviolo and garnish with a sprig of chervil.


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