Carrabba’s Lobster Ravioli Recipe

Carrabba’s Lobster Ravioli recipe is one I fell in love with my first time at Carrabba’s years and years ago.

This savory dish is known for its succulent lobster meat tucked inside delicate ravioli pasta and smothered in a rich, creamy brandy cream sauce.

Below I’ll share the essential ingredients and preparation techniques that will bring this tantalizing recipe to life in your own kitchen.

How to Make Carrabba’s Lobster Ravioli

Ingredients List

• 1 pound lobster meat (preferably from lobster tails)
• 1/4 pound fresh mushrooms, chopped
• 2 1/2 teaspoons butter
• 1 teaspoon shallots, minced
• 2 cups heavy cream
• 2 – 3 teaspoons quality light Sherry
• 2 teaspoons all-purpose flour
• 1/2 yellow onion, chopped
• Lobster shells
• Pinch of salt
• 2 1/2 quarts water
• Dash of oil

Step-by-step process

Step 1

Remove the meat from the lobster tails and reserve the shells.

Set aside.

Step 2

Add 2 1/2 quarts of water to a pot and heat it over medium-high heat.

Add a pinch of salt and a dash of oil to the water.

Step 3

Once the water is boiling, carefully add the lobster ravioli to the pot.

Cook for 1-2 minutes or until they float to the surface.

Remove the ravioli from the pot and set aside.

Step 4

In a separate pan, melt 2 1/2 teaspoons of butter over medium heat.

Add the chopped mushrooms, minced shallots, and chopped yellow onion.

Cook until the vegetables are softened.

Step 5

Stir in 2 teaspoons of all-purpose flour, coating the vegetable mixture evenly.

Slowly add in 2 cups of heavy cream, stirring constantly to avoid lumps.

Cook the sauce over medium-low heat until it thickens.

Step 6

Add the reserved lobster shells to the sauce, along with the 2 – 3 teaspoons of quality light Sherry.

Simmer for a few minutes to allow the flavors to meld.

Remove the lobster shells and discard.

Step 7

Gently stir the cooked lobster meat into the cream sauce, being careful not to break up the lobster chunks.

Step 8

Plate the cooked lobster ravioli and spoon the lobster cream sauce over the top.

Enjoy your Carrabba’s Lobster Ravioli!

Side Dishes for Carrabba’s Lobster Ravioli

Carrabba’s Lobster Ravioli is a delicious and luxurious dish perfect for special occasions or even a busy weekday dinner.

To accompany this delightful pasta, you’ll want to choose side dishes that complement its rich flavors and make the meal even more satisfying.

Here are a few side dish suggestions that pair well with lobster ravioli, using simple ingredients and easy preparations:

Arugula Salad

Arugula makes an ideal side for lobster ravioli due to its slightly peppery profile, which contrasts nicely with the dish’s creaminess.

You can prepare a simple arugula salad with a light vinaigrette, perhaps adding some cherry tomatoes and shaved Parmesan to enhance the flavor.

This salad is quick to prepare and uses just a few simple ingredients.

Bacon-Wrapped Green Beans

For a side dish with a bit of crunch, try bacon-wrapped green beans.

The salty, smoky flavor of the bacon adds a satisfying contrast to the rich lobster ravioli.

It’s easy to prepare, requiring just the green beans, bacon, and a little seasoning before baking in the oven.

Plus, the presentation looks impressive and adds a nice touch to your meal.

Ingredient Substitute

Shallots substitutes 

If you’re out of shallots, you can use finely chopped onions or green onions as a substitute.

The taste will be slightly different, but the overall effect will still work in the recipe.

How to Store Carrabba’s Lobster Ravioli

Storing Carrabba’s Lobster Ravioli properly is essential to maintain its freshness and taste.

Here are a few methods you can use to store your homemade or store-bought lobster ravioli effectively:

Freezing Uncooked Ravioli

If you have uncooked lobster ravioli, it’s best to store them in the freezer.

First, place the ravioli on a baking sheet lined with parchment paper.

Make sure they do not touch each other to prevent sticking.

Freeze them for a few hours or until they are firm.

Once frozen, transfer them to an airtight container or freezer-safe plastic bag.

Label the container or bag with the date and keep it in the freezer for up to 3-4 months.

When you’re ready to cook, simply follow the package directions or recipe card instructions and boil the frozen ravioli directly without thawing.

Storing Cooked Ravioli

If you’ve cooked more ravioli than you need, store the leftovers in the refrigerator.

Allow the cooked ravioli to cool completely, then put them in an airtight container.

Gently pour a small amount of pasta water or hot water over the ravioli to keep them from sticking together.

Seal the container and store it in the refrigerator for up to 3-4 days.

Common Mistakes to Avoid

Overcooking the Lobster Ravioli

One common mistake when preparing Carrabba’s lobster ravioli is overcooking it.

Make sure to cook the ravioli for only 2 to 3 minutes in boiling water with a pinch of salt.

Afterward, remove them with a slotted spoon, drain, and drizzle with a little bit of oil to prevent sticking.

Choosing the Wrong Sauce

Selecting the right sauce for lobster ravioli is crucial for a delicious Italian dish.

A creamy white wine cream sauce or garlic cream sauce is recommended for Carrabba’s lobster ravioli, but feel free to experiment with other sauce options like brown butter sauce or tomato sauce.

Keep in mind, though, that a heavy or overpowering sauce might mask the delicate flavor of the lobster.

Inadequate Sauce Preparation

Another common mistake is not fully preparing sauces for the lobster ravioli.

Use quality ingredients such as fresh shallots, garlic, and heavy whipping cream to create a creamy sauce.

Add parmesan cheese for extra richness and flavor.

Also, consider adding a dash of lemon juice to balance the creaminess.

Overstuffing the Ravioli

Resist the urge to overstuff the ravioli with lobster filling, as this can cause them to burst during cooking.

Properly portion the filling to prevent splitting.