Fill a large pot with water, season it with salt, and bring it to a boil over high heat. Add the lobster ravioli and cook according to package instructions, typically about 3-4 minutes, then drain, reserving some pasta water.

While the ravioli cooks, heat a large skillet over medium heat and melt the unsalted butter. Add minced garlic, sautéing for 1-2 minutes until fragrant.

Stir in lemon zest, lemon juice, and heavy cream, allowing the sauce to simmer for 2-3 minutes until it thickens.

Add grated Parmesan cheese, stirring continuously until the sauce is smooth. Add reserved pasta water if too thick.

Add the drained lobster ravioli to the skillet, gently tossing to coat them in the sauce. Adjust with more pasta water if needed.

Taste and adjust seasoning with salt and pepper. Plate the dish, garnishing with chopped parsley, and serve warm.