For the Filling:

• 2 Whole Lobsters
• 1/2 Oz Dry Vermouth
• 2 Tbs Butter
  
• 1 Tbs EV Olive oil
• 1/2 Cup Heavy cream
• 2 Oz Diced tomatoes
• 1 Oz Chopped shallots
• 3 Short stalks Celery julianed
• 1/2 Oz Cognac

For the Dough:

• 1 Lb - Flour
  
• 4 Eggs
  
• 2 Tsp - EV olive oil
  
• Warm water 

For the Sauce:

• 1/4 Cup Orange juice
  
• 1 Tbs Butter
  
• 1 Tbs Chopped shallots
  
• 2 Leaves Basil
  
• Salt & pepper