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1
Bring a large pot of salted water to a boil.
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2
Plunge the lobster into the water head first and cook until it turns bright red, about 7 minutes.
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3
Drain the lobster and cool under cold water.
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4
Twist off the tail and the claws, then crack them and remove the meat.
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5
Chop the meat into 1/2-inch pieces and refrigerate.
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6
Crack the lobster shells and chop the lobster body into 3-inch pieces; transfer to a large saucepan.
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7
Add the reserved shrimp shells, vegetable oil and tomato paste and cook over moderate heat, stirring, until sizzling and the shrimp shells turn pink, about 5 minutes.
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8
Add the white wine and bring to a boil.
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9
Add the water, carrot, celery and onion and bring to a boil.
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10
Cook over moderate heat until the broth is reduced to 4 cups, about 1 hour.
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11
Strain the broth into a clean saucepan and boil until reduced to 2 cups, about 10 minutes.
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12
Meanwhile, in a food processor, puree the peeled shrimp with the heavy cream.
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13
Transfer the puree to a bowl and stir in the lobster meat and chives.
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14
Season generously with salt and pepper.
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15
Working with 4 wonton wrappers at a time and keeping the rest covered, lightly brush the edges with water.
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16
Spoon a level teaspoon of the seafood filling into the center of each wrapper.
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17
Fold the wrappers in half over the filling to form triangles and press to seal.
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18
Transfer the ravioli to a baking sheet lined with plastic wrap.
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19
Cover loosely with a towel and repeat to form the remaining wrappers and filling; you should have about 32.
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20
Melt 1 tablespoon of the butter in a large skillet.
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21
Add the tomatoes and cook over high heat, shaking the pan until they begin to burst, about 2 minutes.
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22
Add the reduced lobster broth and cook over moderate heat until slightly thickened, about 8 minutes.
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23
Swirl in the remaining 3 tablespoons of butter and season with salt and pepper; keep warm over very low heat.
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24
In a large pot of boiling salted water, cook all of the ravioli just until they float, about 1 minute.
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25
Drain the ravioli and add to the sauce.
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26
Cook over moderate heat, turning, until nicely coated, about 2 minutes.
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27
Sprinkle with the parsley and transfer to shallow bowls.
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28
Sprinkle with cheese, drizzle with olive oil and serve right away.
