Begin by bringing a large pot of salted water to a rolling boil. Add the lobster ravioli and cook according to the package instructions, typically 3-5 minutes for fresh ravioli or longer for frozen, until they float to the top. Once cooked, carefully drain the ravioli, reserving a cup of the starchy pasta water for later use.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the minced garlic and sauté for about 1 minute until fragrant and golden, stirring constantly to avoid any burning.

Reduce the heat to low and pour in 1 cup of heavy cream into the skillet with the sautéed garlic. Allow the cream to gently simmer for about 2-3 minutes, stirring occasionally. Gradually add in ½ cup of grated Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes smooth and creamy.

Add 1 teaspoon of lemon juice to the creamy sauce and season with salt and pepper to taste. If the sauce is too thick, incorporate some of the reserved pasta water, a tablespoon at a time, until reaching your desired consistency.

Gently fold the cooked lobster ravioli into the creamy garlic sauce, ensuring each piece is fully coated. Allow the mixture to heat together for another 1-2 minutes over medium-low heat.

Carefully transfer the coated lobster ravioli to serving plates, using a slotted spoon to catch any excess sauce. Drizzle additional sauce over the top for an aesthetic touch, then garnish with freshly chopped parsley.