Cook the Ravioli:
Bring a large pot of salted water to a boil. Add the lobster ravioli and cook according to the package instructions, usually around 4-6 minutes, until the ravioli are tender and float to the surface. Drain the ravioli, reserving about 1/2 cup of pasta water for later use.

Make the Garlic Lemon Cream Sauce:
While the ravioli is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Add the Cream and Broth:
Pour in the heavy cream and chicken broth (or lobster broth if you have it). Stir well and bring the mixture to a simmer. Let it cook for about 3-5 minutes, stirring occasionally, until the sauce thickens slightly.

Finish the Sauce:
Add the freshly grated Parmesan cheese to the sauce, stirring until it melts and creates a smooth, creamy consistency. Stir in the lemon zest and lemon juice. Season with salt and pepper to taste. If the sauce gets too thick, you can thin it with a little of the reserved pasta water.

Combine the Ravioli and Sauce:
Gently add the cooked lobster ravioli to the skillet with the garlic lemon cream sauce. Toss the ravioli gently to coat each piece with the sauce, being careful not to break the delicate ravioli.

Serve and Garnish:
Transfer the ravioli to serving plates, spooning extra sauce over the top. Garnish with fresh chopped parsley for a pop of color and a hint of freshness. If desired, sprinkle with extra grated Parmesan cheese.