Melt butter in a large pot. Dice shallot and lobster meat and add to butter. Save lobster shells. Add 4 ounces white wine and reduce to medium heat (reduce by 1/2). Add 2 ounces heavy cream and tarragon and reduce on medium heat by 1/2. Add salt and pepper to taste. Cool to room temperature. Save remainder of heavy cream for the lobster sauce.
Saute lobster shells in a large pot with 6 tablespoons olive oil over high heat. After the shells turn orange, remove them from pot and save them. Add all vegetables including onion and garlic and saute in olive oil until they are light brown. Put the lobster shells back into the pot with the mixture. Deglaze with 2 tablespoons olive oil and lobster shells, and add brandy and chopped tomatoes. Add water or fish stock to cover mixture and lobster shells. Simmer for 20 minutes. Strain out lobster shells and vegetables, keeping just the liquid in the pot. Reduce liquid by half. Add the remaining 2 ounces heavy cream and simmer. Place mixture in blender with butter and juice of 2 lemons. Blend until butter is fully incorporated. Mixture should be thick and creamy. Add salt and pepper, to taste.
Lay blini flat. Place 1 teaspoon of lobster stuffing on the half of blini closest to you. Roll blini tightly and gently away from you. Place 3 completed blini on plate with lobster rolled inside. Garnish with Sauteed mushrooms. Add chives and dill to taste. Serve with the Lobster sauce.
Recipe courtesy of Chef Renaud Le Rasle, The Russian Tea Room, New York, NY
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