Tortelli with crab and lobster with Squid Ink Sauce, Bisque, Bergamot, and Purple Prawn

For Squid Ink Sauce:
In a saucepan, sauté garlic in a bit of olive oil. Once the garlic turns lightly golden, remove it and add the tomato sauce. Cook for about 4 minutes.
Add squid ink and some parsley stems; cook for approximately 2 hours over low heat. Adjust the taste by adding salt if necessary towards the end.
Meanwhile, prepare Purple Prawns:
Clean the prawns by removing the shell and head, keeping everything aside. Use a paring knife to devein the prawns.
Once cleaned, finely chop the prawns into a tartare, seasoned with a bit of olive oil and a pinch of salt.
For Bisque:
In a deep-sided saucepan, toast the shells of the cleaned prawns along with celery, carrots, onions, and a few cloves of garlic.
Once everything is well-toasted, deglaze with 20 cl of gin, let it evaporate, and add ice to cover. Bring to a boil and simmer for about 40 minutes.
Strain the bisque through a fine-mesh sieve into another saucepan and reduce the mixture for about 2/4.
Cook the Tortelli with crab and lobster:
Boil the Tortelli with crab and lobster in salted boiling water and sauté them in a pan with a bit of bisque.
Plating:
Place the Tortelli with crab and lobster on a flat plate.
Drizzle the plate with squid ink sauce and bisque.
Garnish some tortelli with the Purple Prawn tartare and finish the dish with a sprinkle of bergamot.
Enjoy this exquisite dish, where flavors harmonize effortlessly to create a culinary masterpiece.