2 ribs celery, roughly chopped
2 onions, roughly chopped
2 carrots, roughly chopped
1 lemon, juiced
1 orange, juiced
1 teaspoon black peppercorns
2 sprigs thyme
2 sprigs parsley
2 cloves garlic, peeled and smashed
2 bay leaves
1 cup dry white wine
1 teaspoon salt

2 live (1 1/2 to 2 pound) lobsters
1/2 cup finely chopped fresh fennel bulb, fronds and upper stems reserved
3 tablespoons minced chervil or parsley
1/2 cup heavy cream
6 tablespoons butter
1 tablespoon lemon zest
1 lemon, juiced
1/2 cup minced shallots or onion
1 teaspoon garlic
36 wonton or egg roll wrappers

Cooking Recipe:

In a large pot place 1 gallon of water and the celery, onion, carrot, lemon and orange juices, peppercorns, thyme, parsley, garlic, bay leaves, white wine and salt. Bring to a boil over high heat, reduce to a simmer, then add the lobsters and poach for 9 minutes. Remove the lobsters from the water with tongs and drain (the part where it exits) . When cool enough to handle, remove the lobster meat and claw meat from the shells, finely chop and set aside, reserving the shells.

Into a clean pot strain the recipie for the making, cooking liquid through a fine mesh strainer. Add the lobster shells and bring to a boil over high heat and reduce by half. Add the fronds and upper stems from the fennel bulb and reduce again by half (should be between 2 and 3 cups). Strain the liquid again into a clean saucepan and bring to a simmer. Add the chervil, cream, 2 tablespoons butter and 1-1/2 teaspoons lemon zest to the pan and season to taste. Remove sauce from the heat and cover.

In a large saute pan, melt 2 tablespoons of butter over medium heat and saute the fennel, shallots and garlic until soft. Add the chopped lobster meat and saute for 2 minutes. Add the lemon juice and remaining lemon zest and butter to the pan and stir to incorporate, then pour onto a plate to cool. On a flat surface spread out 18 won ton wrappers and spoon 1 tablespoon of lobster filling into the center of each. Brush a little water on the outer rim of the filled wrapper and top a wrapper. Press gently around the filling and the edges of the wrappers to seal. (Ravioli may be refrigerated at this point, covered tightly, until ready to use, up to 2 hours.)

Bring a large pan of salted water to the boil, drop in the ravioli (pasta wrapper for meat or vegetable) in batches and cook for 30 seconds. Drain thoroughly and place 3 ravioli in the center of each serving plate, and coat with the sauce.