Cooking time: 1 hour for lobster bisque

(1) Fresh verbena
If it is difficult to find fresh verbena, substitute Thai basil to add a note of freshness to the filling. 

(2) Samphire
Adds a briny, salt flavor from the seashore. If you can't obtain it, substitute wakame or other seaweed.

(3) Confit shallots
Here we cooked them slowly to a confit in marsala to add a touch of bitterness.

(4) Fairmont Queen Elizabeth Signature Chocolate
1958: this is the name of this signature chocolate, a nod to the year the hotel opened. It's a complex blend of dark 67% chocolate and milk 37% chocolate with a touch of fleur de sel. If you're near the hotel's Artisans market, stock up - otherwise use a fairly bitter dark chocolate. It's used here as a spice. 

 Cooking the lobster

1. Separate the claws, heads and tails.
2. Bring a large pot of salted water to a boil with the bouquet garni.
3. Poach the claws for 3 minutes and the tails for 1 minute 15 seconds.
4. Refresh in ice water immediately to stop the cooking. 
5. Carefully shell the lobster, reserving the carcasses and heads for the bisque.

Bisque

1. Heat the oil. Sauté the lobster carcasses, crushing them to release all the juices.
2. Add the finely diced (brunoise) vegetables; flambé with the brandy or cognac. Add the tomato paste.
3. Add equal parts milk and cream. Add the bouquet garni. Bring to a simmer, reduce the heat and cook over low heat for 1 hour.
4. Strain. Reduce and correct the seasoning.

Ravioli

1. Peel and thinly slice the mango on a mandolin.
2. Cut out with a cutter for uniform presentation. Reserve the trimmings for the filling.
3. Lay the mango slices flat on a baking sheet or parchment; sprinkle with a little icing sugar to make them more pliable.

Ravioli filling

1. Coarsely chop the less desirable parts of the lobster.
2. Add the chopped mango trimmings, chopped verbena, confit shallots, vinegar, chili and samphire. Season with salt and pepper.

Finishing

1. Assemble the ravioli: place a little filling on each mango slice and roll up. Place 3 per serving in a soup bowl for a first course. The individual presentation (see photos) was designed for a dinner during the Gaspé Peninsula Lobster Workshop at the Fairmont Queen Elizabeth Hotel.
2. Correct the seasoning of the hot bisque and incorporate the chocolate; emulsify and ladle into the bowls. Serve immediately.