Fill a large pot with water, adding salt, and bring it to a rolling boil. Gently add the lobster ravioli and cook for 3-5 minutes, or until they float to the surface. Drain the ravioli, reserving some pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute, stirring constantly until fragrant but not browned.

Pour in 1 cup of heavy cream into the skillet, stirring to combine with the garlic. Allow the mixture to simmer for about 2-3 minutes. Gradually add in ½ cup of grated Parmesan cheese, stirring until it melts and creates a smooth sauce.

Squeeze in lemon juice and season with salt and pepper to taste. Adjust the sauce consistency with reserved pasta water if needed.

Fold the drained lobster ravioli into the creamy sauce, stirring gently to coat each piece evenly. Heat for an additional 1-2 minutes on low.

Transfer to plates or a serving dish. Garnish with freshly chopped parsley and serve immediately.