Bring a large pot of heavily salted water to a rolling boil. Add the lobster ravioli and cook according to package directions. Before draining, reserve about 1 cup of the starchy pasta water.

While the ravioli cooks, melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook for 30-60 seconds until fragrant, but not browned.

Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer and reduce by half, about 1-2 minutes.

Reduce heat to medium-low and stir in the heavy cream and the juice of one lemon. Let it come to a gentle simmer.

Turn the heat to its lowest setting. Whisk in the remaining 4 tablespoons of cold butter, one piece at a time, until the sauce is smooth and creamy.

Drain the ravioli and add it directly to the skillet with the sauce. Gently toss to coat. If the sauce is too thick, stir in a splash of reserved pasta water until it reaches your desired consistency.

Stir in the lemon zest and fresh parsley. Season with salt and pepper to taste. Serve immediately.