Today I finished the Pasta free lobster ravioli as first mentioned in the below link to a story a week ago.

http://madridlab.net/melonas/2009/02/lobster-ravioli-with-finger-lime-caviar/

The changes were minor but made the world of difference, we have tried about 10 different versions altogether. The soup is an essence of Langoustines which is very intense, the smoked eggplant filling now has diced lobster claws and some very potent unfiltered extra virgin olive oil, and some of the very special finger lime caviar just under the lobster skin to give bursts of fresh lime. Basically just a little fine tuning but a huge difference in the final result.