Salad with Lobster-stuffed Rigatoni and Coral Sauce with Olive Paste Pastry by Patrick Henriroux of La Pyramide in Vienne, France. Roasted Lobster Tail with Apple and Lobster Ravioli and Apple Sauce by Tom Aikens of Pied a Terre of London, England. Apple and Orange-filled Crepes with Ricotta-Ginger Topping by Gerhard Mandl of Schlosshotel Obermayerhofen in Sebersdorf, Styria, Austria.