In a large pot, water to a boil and add a dash of salt. Gently place the ravioli sheets in the pot and cook for approximately 4-5 minutes until they are al dente.

While the ravioli is cooking, prepare the lobster filling. Melt one tablespoon of butter in a pan and sauté the shallots for one minute. Add the cooked lobster meat and cook until heated through.

In a separate pan, melt four teaspoons of butter over medium heat. Once melted, add five teaspoons of flour to create a roux. Slowly pour in the light cream, stirring constantly to avoid lumps. Add one ounce of brandy and mix well. Let the sauce simmer for about five minutes until it thickens.

As the sauce is cooking, sauté the mushrooms in a separate pan with a little bit of oil until they are slightly browned. Season with salt and pepper to taste.

To assemble the ravioli, place a spoonful of the lobster filling onto one sheet of ravioli. Leave enough space around the edges and use your finger to run water along the edges. Place another sheet on top and lightly press down to seal the edges. Repeat with remaining ravioli sheets.

Step 6: In a large pot, bring water to a boil and carefully add the ravioli. Cook for approximately five minutes until they begin to float to the top of the water.

Once cooked, place the ravioli on a plate and pour the creamy sauce on top. Garnish with sautéed mushrooms and a sprinkle of paprika. Serve hot your homemade Carrabba's Lobster Ravioli with a touch of elegance.