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1
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.
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2
Bring to a boil over high heat, reduce to a simmer, then add the lobsters and poach for 9 minutes.
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3
Remove the lobsters from the water with tongs and drain.
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4
When cool enough to handle, remove the lobster meat and claw meat from the shells, finely chop and set aside, reserving the shells.
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5
Into a clean pot strain the cooking liquid through a fine mesh strainer.
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6
Add the lobster shells and bring to a boil over high heat and reduce by half.
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7
Add the fronds and upper stems from the fennel bulb and reduce again by half (should be between 2 and 3 cups).
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8
Strain the liquid again into a clean saucepan and bring to a simmer.
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9
Add the chervil, cream, 2 tablespoons butter and 1-1/2 teaspoons lemon zest to the pan and season to taste.
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10
Remove sauce from the heat and cover.
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11
In a large saute pan, melt 2 tablespoons of butter over medium heat and saute the fennel, shallots and garlic until soft.
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12
Add the chopped lobster meat and saute for 2 minutes.
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13
Add the lemon juice and remaining lemon zest and butter to the pan and stir to incorporate, then pour onto a plate to cool.
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14
On a flat surface spread out 18 won ton wrappers and spoon 1 tablespoon of lobster filling into the center of each.
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15
Brush a little water on the outer rim of the filled wrapper and top a wrapper.
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16
Press gently around the filling and the edges of the wrappers to seal.
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17
(Ravioli may be refrigerated at this point, covered tightly, until ready to use, up to 2 hours.)
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18
Bring a large pan of salted water to the boil, drop in the ravioli in batches and cook for 30 seconds.
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19
Drain thoroughly and place 3 ravioli in the center of each serving plate, and coat with the sauce.
