For the Pasta Dough

• Place the ingredients into the bowl of a stand mixer fitted with a hook attachment.
• Mix on low speed to bring ingredients together. Increase speed to medium and mix for 1 minute - until a soft, but firm dough forms. Add a little water if needed so the dough comes away from the inside of the bowl. Add a little semola if it is too wet.
• Lightly flour a clean bench with semola. Remove dough from the bowl and bring together on the bench, kneading for 3 minutes.
• Wrap in cling film. Set aside to rest while preparing the fillings.

For the Seafood Reduction

• Break down the lobster, remove the flesh and set aside. Roughly break up the head and add to a large stockpot with the remaing shells.
• Add the oil and prawn heads and cook for 8 -10 minutes on a medium heat to caramelize.
• Wash and roughly chop the green parts of the leek (reserve the white parts for the caramelized leeks).
• Add to a stockpot with the carrot, celery, and tarragon. Cook for 3-5 minutes to sweat gently.
• Add 1 litre of water. Allow to simmer on a medium-low heat for 30-45 minutes.
• Strain the mixture into a medium saucepan and simmer for a further 15 minutes, or until reduced by half.
• Add butter, one cube at a time, whisking until the butter is melted before adding the another cube. Seaon with salt and lemon juice, as required. Keep warm until required.

For the Caramelised Leeks

• Add the leeks to a fry pan with the butter and salt on a medium heat until the butter melts.
• Reduce heat to low and cook for 30 minutes, until caramelised and soft.
• Strain excess butter and then transfer leeks to the canister of a stick blender and blitz until a smooth puree. Pass through a fine sieve into a piping bag and set aside.

For the Lobster Mousse

• Place half the lobster meat with remaining ingredients into a food processor and blitz until smooth.
• Chop remaining lobster into ½ cm cubes and add to the puree for added texture to the mousse.
• Transfer to a piping bag and set aside in the fridge.

To make the Watercress Emulsion

• Add the seaood reduction and xanthan gum to the cannister of a stick blender and blend until until frothy.
• Add the watercress and lemon juice and season to taste. Blend further and pass through a fine sieve and set aside in the fridge.

To Assemble

• Divide the dough into four. Working with one portion at a time, begin the lamination process. Starting from the thickest to the thinnest setting, roll it through every setting, 3 times over, folding it into a book like shape after every full run through to achieve a smooth, silky sheet of pasta dough.
• Lay the sheets out onto a floured bench and cut each sheet into 12cm wide pieces.
• Fold each piece in half, then unfold. Pipe approximately 1 teaspoon of the lobster mousse on one side of the fold and then the caramelised leeks on the other, close to the fold line, and about 2cm apart. Repeat with remaining pasta pieces.
• Lightly brush water around the fillings. Fold the dough at the fold line to cover the fillings. Using a thin dowel, press down on the dough between and along the fillings to seal.
• Using a ravioli cutter, trim the cut edges then bring the two short edges together and press to seal with cold water, ensuring all air is removed to avoid explosion. Stand the doppio upright to maintain their shape.
• Bring a large saucepan of salted water to the boil. Cook several pasta at a time for 2-3 minutes until filings are set.
• To serve, place five ravioli in each bowl.
• Garnish with finglerlimes and blanched samphire. Pour the warm seafood reduction around the ravioli. Serve immediately.