Break off the tail from the lobster and cut it upwards from under the shell. Break open the shells so that the meat is exposed and then take up the meat. Split open the tail meat and carefully remove the intestines. Break off the claws and hit them once with the sharp end of the knife, and then again with the blunt end to expose the meat. Pull out the meat and check that there is no shell.
Break and chop up the shells into smaller pieces and sauté in oil for 5-10 minutes.
Add the tomato pureé and coarsely chopped vegetables and sauté for a further 5 minutes.
Pour in the chicken stock and the white wine, bring to the boil and leave to simmer with the lid on for 30 minutes.
Pan fry the lobster meat fairly quickly in oil and then leave to cool.
Cut the meat into smaller pieces and stir it together with the cream cheese and finely chopped spring onion. Season with salt and pepper. Place 20 sheets of wonton pastry out on the table, divide up the lobster mix over the pastry and brush the edges with egg yolk. Then place the last 20 sheets over the top. Press the edges together with your fingers, making sure there is no air left inside. If you would like to make round cases, you can cut them with a ring cutter. Put in the fridge.
Dice the mango and toss with the chopped red onion and crushed garlic, and season with salt and pepper. Mix together the chives and olive oil well and drain out the oil.
Remove the lobster stock from the heat and drain through a fine sieve, place back on the heat and cook until about 2/3 is left. Add the cream and boil until it starts to thicken, about 10-15 minutes. Season with salt and pepper and turn onto the lowest heat. Cook the ravioli for 1 minute and then drain off the water, shaking them out in the sieve with a little oil so that they do not stick together. Divide the ravioli up into four bowls with the mango, lobster bisque and chive oil and sprinkle with fresh basil. Serve immediately.