Great British Menu ™
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Lobster Ravioli with Bisque
Lobster Ravioli with Lobster Tail, Beurre Blanc and Lobster Bisque.
Lobster ravioli filled with lobster meat, lemon juice, chives, parsley, lemon zest, creme fraiche and tarragon. Accompanied by a poached lobster tail topped with lobster bisque. Pickled fennel and pickled carrots as garnish. Beurre blanc sauce finished with lemon. Side elements include a bread roll shaped as a golf ball and a golf tee mould filled with sal de mer (sea salt) butter and crispy tarragon. An edible scorecard as decoration. Two sauces served: lobster bisque at the bottom and beurre blanc poured tableside.
Adam Handling: I really love the golf course presentation. The best part of the dish was the cooking of the lobster. The ravioli was a good shape, perfect pasta thickness. I did not get enough of the lobster bisque. You only put two spoons on there. I was worried about two sauces. The beurre blanc was the dominant one, but it was delicious. Refine the dish. Less is more. You are using the king of the ocean, so let it shine. || Veteran feedback (kitchen): The bisque was described as lacking depth, similar to the starter issue. The beurre blanc was noted as extremely acidic and potentially clashing with the delicate ravioli. Adam questioned whether two sauces were necessary. || Peer feedback: Orry noted the lobster tail was just slightly undercooked. Orry also felt the pasta could be slightly thinner. Orry suggested dropping the beurre blanc and keeping the bisque to use the essence of the lobster. || Score: 7
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