Lobster Filled Ravioli

In a large pot, boil lobsters in salted boiling water for about 12 minutes. Remove from pot and cool by plunging into cold water. Drain; remove meat from shells, reserving bodies and shells. Set claw meat aside to use for garnish. Chop remaining meat into bite size pieces; set aside.

For Lobster Stock:

Rinse the lobster bodies under cold running water to remove any roe and tomalley. Place bodies and shells in a small stock pot. Combine with vegetables, tomato paste, and garlic. Cover with cold water. Bring to a boil and slow simmer for about 2 hours. Strain and then reduce liquid over medium high heat, stirring frequently until thick and dark. You should have about 1 cup of thick liquid. Set aside.

For Reduction Sauce:

Heat the skillet over medium-low heat, add butter, stirring to melt. Add shallots and saute until tender. Add garlic and saute for about 30 seconds, or until fragrant. Add the wine and half of the lobster stock. Bring to a boil, and reduce by about half.

Whisk in the lemon juice; season with salt and pepper. Keep warm until ready to use.

For Egg Wash:

Whisk egg yolk and milk together in a small bowl.

For Pasta:

Combine the chopped lobster meat, excluding the claws, and the remaining lobster stock. Mix well, seasoning with salt and pepper to taste.

Line a baking sheet with parchment paper and dust with cornmeal.

Lay out the pasta sheets and brush with egg wash. Divide the lobster filling evenly so that you have enough for 32 pieces. Place the filling onto the sheets in rows 6-inches long by 3-inches wide. Cut with a cutter (round or scalloped edge). Place on parchment paper. Pinch the edges of the ravioli together so they are well sealed.

Cook raviolis in lightly salted, boiling water, until pasta is al dente, about 10 minutes or so.