Peel and coarsely chop the onions, shallot, and ginger. Squeeze the limes and set aside the juice.

Cut a slit down the middle of the lemongrass and crush it with the flat side of a knife to release its aromas.

Plunge the live lobster into boiling salted water for 5 minutes, keeping it fully submerged.

Tip: Boil for 1 minute per 100 g of lobster.

Remove the lobster and plunge into an ice bath. Detach the claws.

Return the claws to the boiling water for 3 minutes, then place them back in the ice bath with the lobster body until cooled.

In a hot pan, sauté the shallot and onion in olive oil.

Add the ginger and stir for 1 minute.

Add the green curry paste, stir well, then add the lemongrass.

Deglaze with the lime juice, loosen the curry paste, and add the coriander. Stir to combine.

Add 500 ml coconut milk and simmer over medium heat for 20 minutes.

Separate the tail and trunk of the lobster. Break the back and remove the shell.

Tip: Reserve or freeze shells for future lobster sauce.

Remove the movable part of the claws. Break the claws into thirds. To break a large claw, wrap it in a towel and strike with the back of a knife.

Extract the claw meat with a teaspoon or scissors. Cut into large pieces. Slice the tail into equal medallions. Place on absorbent paper.

Strain the sauce into a saucepan, pressing to extract maximum flavour. Season with salt and keep warm.

Keep the pasta squares whole or cut into circles. Plunge them into boiling water for 1 minute. Remove and drizzle with olive oil.

Heat olive oil in a small pan, quickly sauté the lobster pieces, then drain on absorbent paper.

Place lobster medallions in the centre of a soup plate.

Cover with 2 ravioli sheets (4 for a main).

Place the claw on top.

Emulsify the sauce with an immersion blender, pour around the lobster, and garnish with coriander leaves and a drizzle of olive oil.