To make the pasta dough, put all the ingredients in a food processor and mix until you get a pliable dough. Knead gently for 2 minutes then cover with cling wrap and rest for 1 hour in the fridge.

For the filling, combine all the ingredients except the lemon and the soy sauce in a food processor and blitz until you get a smooth mix. Season with soy sauce, then add the zest and the juice of the lemon and combine.

Make the lobster stock in a large, wide heavy-based pot. Add the olive oil, garlic, thyme, the lobster shells, the vegetables and parsley, and cook until coloured. Add the tomato paste then deglaze with the brandy. Add the water and simmer for 90 minutes. Strain and set aside.

To make the ravioli, roll out the pasta to two 1mm-thick sheets of equal length using a pasta machine. Then, lay out the pasta sheets on a bench and spoon 10g balls of lobster mix onto one pasta sheet, evenly spaced. Place the second sheet of pasta over the lobster meat on the first sheet of pasta. Using a 5cm round cutter, cut into parcels filled with the lobster mix and seal edges with your fingers. Set aside.

Dress the cherry tomatoes with the olive oil and salt and place in the oven at 160°C for 45 minutes until slow roasted and dried.

Boil a large pot of salted water and add desired number of ravioli (6 per person suggested). Cook for two minutes.

While the ravioli are cooking, heat a pan and add 70ml lobster stock and reduce by half. (You will have leftover lobster stock.) Add the garlic, chilli and cream, and reduce by half. Whisk in butter and adjust with salt and pepper to taste.

Add ravioli straight into the sauce from the boiling water. Allow the sauce to reduce a little and to coat the pasta.

Arrange ravioli on plates, finish with sauce, and top with dried tomatoes, olive oil and sea salt.