Cooking the live Lobster
Put the Lobster in the freezer for two hours to put it to sleep. Take out and put into boiling water. Depending on the size cook for 15-20 minutes and leave to cool. Slice the lobster for the tortellini
To make the pasta
Place the flour on a cold table and make a well in the middle. Add the eggs, salt and oil. Slowly mix until the dough starts to come together, then leave to rest for a couple of hours.
To make the Bisque
Use the shell and the head of lobster and break into small pieces. Sweat all of the ingredients except the flour, butter, brandy and lobster shell in a large pan until soft. Add the Lobster shells and top up with water. Bring to the boil and simmer for 20 minutes. Strain and reduce by half then in a small pan melt the butter, add the flour mix and cook for 2 minutes. Flambé the brandy and slowly add the stock to make the bisque put aside
To make the Tortellini
Knead the rested pasta dough and then put through the pasta machine until you get a nice thin sheet of pasta, leave aside.
Make up your lobster mix by mixing the sliced lobster with the pork mince, coriander, fish sauce, chilli and ginger. Make into small balls.
Cut out circles in the pasta with cutters. Make the tortellini by using two circles. Put the lobster mix in the middle and seal gently with the other. Put into boiling salted water and cook for four minutes.
Prepare the wild mushrooms
Trim and clean 100gms of Pied de Bleu wild mushrooms, sauté until golden brown with a little butter.
You are now ready to plate up the dish.