Dice the lobster meat (you can use shrimp or scallops for this, or a mixture which is what I do).
Clean the mushrooms and dice and saute in butter in a large sauce pan.
Add the shallot and mix in the creme fraiche and quickly bring to a boil.
Season to taste with salt and pepper.
Add the chives and lobster meat.
Simmer for about 5 minutes.
Remove from heat and cool to room temperature.
Vanilla Butter Sauce--.
Melt the butter in a small saucepan.
Add the shallots and simmer until soft.
Add the vinegar and white wine, cook, uncovered at a low boil until the mixture reduces to about 2 Tablespoons.
Lower the heat to moderate and add a few cubes of butter, remove the pan form the heat and whisk vigorously until the butter is blended inches.
Continue to add the butter this way-on the heat, off the heat.
Season to taste with salt and pepper and remove from the heat.
Scrape the vanilla bean and whisk it into the sauce.
Strain the sauce into a clean saucepan, using pressure with a wooden spoon to make sure that as much of the vanilla and shallots goes through as possible.
Putting it together--.
Roll out your pasta dough by machine or hand and lay flat.
It should be about 5 inches across.
Place about 1/2 T of lobster mixture, 4 to a row.
Repeat and top with a fresh sheet of dough.
Press down with hands and cut into squares.
Crimp with a fork.
You can use won ton wrappers if you prefer.
Put ravioli into a boiling pot of salted water-they cook very fast.
When they float to the surface they are done.
Remove, drain and place in a serving dish, topped with the sauce.
By the way, I double the sauce!