LOBSTER STUFFING FOR RAVIOLI

Steps:

• Cut the spinal cord of each lobster by inserting a knife where the tail and body meet. Tear off the tail and claws of each lobster. Cut the chest portion in half lengthwise, and remove and discard the tough sac near the eyes. Cut the chest portion into small pieces. Cut the small feelers into small pieces. Scrape away and reserve the soft coral and liver from the cavity of each lobster.
• Heat the oil in a large, heavy casserole, and add all of the lobster pieces and any liquid that accumulates from the pieces. Cook, stirring, about one minute. Sprinkle with salt and pepper.
• Add the shallots, onions, carrots and garlic. Add the reserved coral and liver. Cook, stirring, about three minutes, and add the Cognac and wine. Bring to a boil, and add the tomatoes and tomato paste, cayenne, coarsely chopped tarragon, bay leaf and thyme. Bring to the boil, cover closely and let simmer five minutes.
• Remove the lobster tails and claws, and set them aside.
• Pour the remaining mixture, including the shells and cooking liquid, into a food mill, and crush and press to extract as much liquid as possible from the solids. Pour this into a skillet and cook down to slightly less than one cup of sauce.
• When the tails and claws are cool enough to handle, crush and crack them and remove the meat. Cut the meat into small cubes. Put them in a bowl and add the sauce. Add the finely chopped tarragon, if used, and stir. The filling may be used at this point, but it is better to refrigerate it for an hour or longer before using.
• When ready to use the filling, scoop up about one and one-half teaspoons of the mixture, and roll it into a ball. There should be about 32 portions in all. Fill the rolled-out pasta dough. When the ravioli are cooked and drained, serve hot with tomato sauce. Serve four or more portions as an appetizer. Serve eight to 10 portions as a main course.