We boil our lobster tail with onion, garlic, bay leaf, tarragon, star anise, lemon and salt. We pass our boiled tail through a knife with mascarpone cheese, chinchlave, tarragon, lime and salt and bring it to the consistency of a mousse. For the pasta dough, we knead 25 eggs, 250 g of flour, 250 g of semolina until it reaches a hard dough. We thin it in the pasta machine and bake it in a cylindrical shape on the mold. We open the round holes and take it to cool. For our sauce, we melt our gelatin in a bain marie. We blend cucumber, lemon juice, lime juice, apple cider vinegar, lime peel, salt and olive oil in a blender, bind it while continuing to whisk it with the melted gelatin and make it viscous. We fill the lobster mixture we make into our pasta, put the sauce around it and decorate it with leaves, ready for service. BON APPETIT.