Melt 4 tablespoons of butter in a medium saucepan over medium heat. Add 2 finely chopped shallots and 2 minced garlic cloves, cooking for about 3-4 minutes until translucent.

Pour in 1/2 cup of white wine and deglaze the pan. Let it simmer and reduce by half for about 3-5 minutes.

Lower heat to medium-low and whisk in 1 cup of heavy cream, stirring continuously until thickened.

Incorporate the zest of one lemon and the juice of half a lemon, stirring well for about a minute.

Add a handful of fresh herbs and cook for about 2 minutes.

Gradually mix in 1/2 cup of grated Parmesan cheese while stirring until melted.

Taste the sauce and season with salt, pepper, and optional red pepper flakes. Simmer for 2-5 minutes.

Cook the lobster ravioli according to package instructions, usually around 3-5 minutes.

Toss cooked lobster ravioli in the creamy lemon sauce and heat for an additional 1-2 minutes.

Plate the lobster ravioli, garnish with fresh herbs, lemon zest, and extra Parmesan. Serve warm.