Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, carefully add the lobster ravioli and cook for 3-4 minutes. Use a slotted spoon to transfer the ravioli to a colander, reserving a cup of the pasta water.

In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Once fully melted, add minced garlic and sauté for 1-2 minutes until fragrant and just golden.

To the skillet, stir in the zest of one lemon and the juice. Gradually pour in ½ cup of heavy cream and let the mixture simmer for about 2-3 minutes, stirring occasionally until it thickens slightly.

Add ½ cup of grated Parmesan cheese to the sauce, stirring continuously until it melts and the sauce becomes smooth and velvety.

Gently fold the cooked lobster ravioli into the creamy lemon butter sauce, adding reserved pasta water if the sauce is too thick.

Season to taste with salt and freshly ground black pepper. Sprinkle chopped parsley over the top and serve immediately.