Bring a large pot of salted water to a rolling boil over high heat. Carefully add the lobster ravioli and cook according to package instructions, typically about 3-4 minutes, until they float to the surface and are tender but firm to the bite.

Once the lobster ravioli are cooked to perfection, drain them using a colander, making sure to reserve about a cup of the starchy pasta water on the side.

In a skillet over medium heat, melt 4 tablespoons of unsalted butter until it bubbles gently. Add minced garlic and sauté for 1-2 minutes, stirring constantly until the garlic is fragrant and golden.

Once the garlic is aromatic, stir in the lemon zest and fresh lemon juice, allowing them to meld with the butter for about 30 seconds. Next, pour in 1 cup of heavy cream and let the mixture simmer for 2-3 minutes.

Gently stir in ½ cup of grated Parmesan cheese into the sauce, allowing it to melt and blend seamlessly.

Carefully add the cooked lobster ravioli into the skillet with the sauce, gently tossing them to coat evenly. If the sauce seems too thick, add a splash of the reserved pasta water.

Finish your lobster ravioli dish by seasoning it generously with salt and freshly cracked black pepper to taste. Sprinkle chopped parsley over the top just before serving.