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Serve 1 INGREDIENTS • 1 Lobster • 0.100 gr peas • 0.030 l extra virgin olive oil • 0.015GR sugar beet seed • 0.0005 gr saffron • 0.050 ml white wine • 0.080 gr crab meat • 0.030 gr of grape tomatoes • 0.050 gr fresh pasta with spinach • 0.050 gr fresh pasta with squid ink • 0.050 gr of red pepper pasta • 0.050 gr saffron pasta • 0.050 gr of natural fresh pasta • 0.030 gr of tomato paste PREPARATION Boil water to cook the wrole lobster with a little salt, you remove the tail meat and reserves, with the remainder biscuit makes a lobster, heat the oil and add all the armor martajada lobster is deglaze with white wine and add the tomato paste to melt it all and then strain it.Are separate strips with different pastas and stick with egg  white and later pass it through pass it througt the pasta machine and cut 4 circles of the same. Fort he filling Tthe peas are cooked and liquefied with extra virgin olive oil salt and pepper, put a spoonful on one of the disc and then have the crab meat on top and coat it with lobster biscuit, you put another circle of the paste is put egg white on the edge and sealed. Repeat the process with the ramaining pasta circles. To assemble the dish, cook the raviolo is placed on the plate and bathe with lobster and tomato biscuit adept lobster meat cut into slices and placed in the center over the ravioli is decorated with the germ beet and the antennas of the lobster. Chef Alejandro Herrerias