Bring a large pot of salted water to a rolling boil. Add the lobster ravioli and cook according to package instructions, usually 3-4 minutes or until they float to the top. Drain and set aside, reserving 1/2 cup of pasta water.

In a large skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, stirring constantly to prevent burning.

Stir in the heavy cream and broth, bringing the mixture to a gentle simmer. Do not let it boil vigorously.

Add the lemon juice and zest to the sauce, stirring to combine. Let the sauce simmer for 2-3 minutes to slightly thicken and infuse with citrus flavor.

Add the grated Parmesan cheese gradually while stirring constantly until melted and smooth.

Gently add the cooked lobster ravioli to the skillet with the sauce, tossing gently to coat each piece. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.

Season with salt and freshly ground black pepper to taste. Garnish with freshly chopped parsley and optional red pepper flakes. Serve immediately while hot.