Carrabba's Lobster Ravioli Recipe
Are you looking for a delectable dish that is sure to impress your family and friends? Carrabba's Lobster Ravioli recipe may just be the ideal option for you.This savory dish is known for its succulent lobster meat tucked inside delicate ravioli pasta and smothered in a rich, creamy brandy cream sauce.
Equipment
- 1 pot
- 1 pan
Ingredients
- 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
Instructions
- Remove the meat from the lobster tails and reserve the shells.Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Gently stir the cooked lobster meat into the cream sauce, being careful not to break up the lobster chunks.
- Plate the cooked lobster ravioli and spoon the lobster cream sauce over the top.Enjoy your Carrabba's Lobster Ravioli!
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