Bring a large pot of salted water to a boil. Add the lobster ravioli and cook for 3-4 minutes until they float. Drain, reserving some pasta water.

In a skillet, melt butter over medium heat, then add minced garlic and sauté until fragrant and lightly golden (about 1-2 minutes).

Stir in lemon zest and juice, then add heavy cream and simmer on low heat for 2-3 minutes until thickened slightly.

Mix in grated Parmesan cheese until melted and the sauce is smooth. Adjust thickness with reserved pasta water if needed.

Gently add the cooked ravioli to the sauce and toss to coat evenly. Use more pasta water if necessary.

Season with salt and pepper to taste and garnish with chopped parsley. Serve immediately.