Bring a large pot of salted water to a gentle boil over high heat. Carefully add the lobster ravioli, cooking for about 3-4 minutes until they float. Use a slotted spoon to transfer them to a colander, reserving some cooking water.

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

Stir in the lemon zest and fresh lemon juice, letting the mixture bubble for about 30 seconds. Whisk in 1 cup of heavy cream and allow to simmer for 2-3 minutes until slightly thickened.

Add approximately ½ cup of grated Parmesan cheese, stirring until fully melted and the sauce is creamy.

Gently fold in the cooked lobster ravioli, coating them in the sauce. Add reserved pasta water as needed for consistency.

Season with salt and black pepper, and add red pepper flakes if desired. Garnish with fresh parsley before serving.