Lobster ravioli filling and sauce

How to make lobster ravioli filling and sauce for serving.

Videos will follow on ravioli dough and cooking and serving the ravioli. This is not for beginners, a little involved. If you wish to kill the lobster instantly before boiling then take a large french knife, go just behind the eyes going straight done to the carving board then pulling forward and down onto the board.

2 oz. celery,
2 oz. carrots,
8 oz. onion
3 bay leaves for boiling lobster.
3 inches of water in a 12" skillet.
2 oz. butter with 5 T. flour for roux.
1 pint of 1/2 & 1/2 or light cream hot added to roux with 1 bay leaf