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1
Cut the spinal cord of each lobster by inserting a knife where the tail and body meet.
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2
Tear off the tail and claws of each lobster.
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3
Cut the chest portion in half lengthwise, and remove and discard the tough sac near the eyes.
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4
Cut the chest portion into small pieces.
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5
Cut the small feelers into small pieces.
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6
Scrape away and reserve the soft coral and liver from the cavity of each lobster.
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7
Heat the oil in a large, heavy casserole, and add all of the lobster pieces and any liquid that accumulates from the pieces.
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8
Cook, stirring, about one minute.
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9
Sprinkle with salt and pepper.
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10
Add the shallots, onions, carrots and garlic.
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11
Add the reserved coral and liver.
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12
Cook, stirring, about three minutes, and add the Cognac and wine.
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13
Bring to a boil, and add the tomatoes and tomato paste, cayenne, coarsely chopped tarragon, bay leaf and thyme.
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14
Bring to the boil, cover closely and let simmer five minutes.
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15
Remove the lobster tails and claws, and set them aside.
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16
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.
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17
Pour this into a skillet and cook down to slightly less than one cup of sauce.
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18
When the tails and claws are cool enough to handle, crush and crack them and remove the meat.
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19
Cut the meat into small cubes.
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20
Put them in a bowl and add the sauce.
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21
Add the finely chopped tarragon, if used, and stir.
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22
The filling may be used at this point, but it is better to refrigerate it for an hour or longer before using.
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23
When ready to use the filling, scoop up about one and one-half teaspoons of the mixture, and roll it into a ball.
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24
There should be about 32 portions in all.
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25
Fill the rolled-out pasta dough.
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26
When the ravioli are cooked and drained, serve hot with tomato sauce.
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27
Serve four or more portions as an appetizer.
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28
Serve eight to 10 portions as a main course.
