Blend salmon and garlic until smooth.
Gradually blend in egg whites.
Slowly incorporate double cream while blending and season with salt.
Chill the mixture for 30 minutes until firm.
Boil the carrots, leeks, turnips, peas, asparagus, and mushrooms for three minutes.
Refresh vegetables in ice-cold water and drain.
Place a marble-sized amount of salmon mixture onto wonton wrappers.
Repeat until half the wrappers and all salmon mixture are used.
Top salmon with lobster slices and a watercress leaf.
Seal with moistened wonton wrappers and trim excess dough.
Cover ravioli with clingfilm and set aside.
Preheat the oven to 180°C.
Roll beef in heatproof cling film, slice into four portions, and season.
Fry beef in hot oil for 30 seconds per side until browned.
Roast beef in the oven for four minutes for medium-rare.
Remove film and sear the sides of the beef until fully browned.
Rest the beef for 10 minutes in a warm place.
Fry mushrooms and lobster claws in the beef pan for two minutes.
Wilt spinach in melted butter and keep warm.
Simmer two pans of salted water.
Cook vegetables and ravioli separately for five minutes and drain.
Assemble bowls with vegetables, mushrooms, beef, lobster, and ravioli, then drizzle with jus.