Ravioli, lobster and fennel

• 1 1/2-pound fresh lobsters meat chopped small
• 4 tablespoons extra-virgin olive oil,
• 2 large minced shallots
• 3 cloves garlic, minced
• 1 medium carrot, finely chopped
• 1 small fennel bulb finely chopped
• 1 rib of celery
• 1/2 cup dry vermouth
• 2 tb oyzo
• 12 cherry tomatoes cut in half
• 2 tb fresh chives chopped

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Heat oil in a large high-sided skillet over medium-high heat. Add shallots and garlic, and cook until soft and translucent add carrot, celery and fennel; cook, stirring, until tender, about 10 minutes add the lobster meat and cook for for 10 minutes longer.Carefully add vermouth and deglaze. Add tomato; reduce heat and add the oyzo simmer and cook until thickened, 8 minutes.

Remove skillet from heat.