Bring a large pot of salted water to a rolling boil. Add the lobster ravioli and cook according to package instructions, about 3-4 minutes. Drain, reserving 1/2 cup of pasta water.

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

Stir in lemon zest and lemon juice; let bubble for 1 minute. Add 1 cup of heavy cream and simmer for 2-3 minutes until sauce thickens.

Whisk in 1/2 cup of grated Parmesan cheese until melted and smooth.

Add cooked lobster ravioli to the skillet, gently tossing to coat in the sauce. If too thick, add reserved pasta water until desired consistency.

Season with salt, black pepper, and optional cayenne. Garnish with chopped parsley and serve immediately.