Step 1: Cook the Lobster Ravioli : Bring a large pot of salted water to a boil. Add lobster ravioli and cook according to package instructions, usually 4–6 minutes, until they float to the surface. Remove ravioli with a slotted spoon and set aside, reserving a small cup of pasta water in case the sauce needs thinning.

Step 2: Prepare the Creamy Garlic Sauce : In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 30–60 seconds until fragrant, being careful not to burn. Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese, lemon juice, salt, and black pepper. Simmer for 2–3 minutes until sauce thickens slightly. If too thick, add reserved pasta water 1 tbsp at a time to reach desired consistency.

Step 3: Combine Ravioli and Sauce : Gently add cooked lobster ravioli to the skillet. Toss carefully to coat the ravioli evenly with the sauce. Let ravioli warm in the sauce for 1–2 minutes.

Step 4: Garnish and Serve : Sprinkle chopped parsley over the ravioli. Add a pinch of red pepper flakes if desired. Serve immediately on warm plates.