Bring a large pot of salted water to a boil over high heat and cook the lobster ravioli according to package directions, about 3-5 minutes.

In a large skillet, heat olive oil over medium heat and sauté minced garlic for 1 minute until fragrant.

Add heavy cream to the skillet and simmer, then mix in grated Parmesan cheese and lemon juice, seasoning with salt and pepper.

Fold the cooked lobster ravioli into the sauce, stirring gently until well-coated and heated through.

Plate the lobster ravioli, drizzling with sauce and garnishing with chopped parsley before serving.