For the Ravioli:

1 package (9 oz) store-bought lobster ravioli (or homemade)

For the Lemon Butter Sauce:

½ cup unsalted butter

3 cloves garlic, minced

1 teaspoon lemon zest

¼ cup freshly squeezed lemon juice (about 1 large lemon)

½ cup heavy cream

½ teaspoon red pepper flakes (optional, for a little heat)

Salt and pepper, to taste

2 tablespoons fresh parsley, chopped

¼ cup grated Parmesan cheese (optional)

For Garnish:

Lemon wedges

Extra fresh parsley, chopped

Instructions:

Cook the Lobster Ravioli:

Bring a large pot of salted water to a boil. Add the lobster ravioli and cook according to the package instructions (usually 3-4 minutes). Be careful not to overcook, as the ravioli are delicate.

Drain the ravioli and set aside, keeping them warm while you prepare the sauce.

Make the Lemon Butter Sauce:

In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant and lightly golden, being careful not to burn the garlic.

Stir in the lemon zest and lemon juice, allowing the sauce to simmer for 1-2 minutes. The sauce should start to reduce slightly.

Pour in the heavy cream and red pepper flakes (if using), then season with salt and pepper to taste. Let the sauce simmer gently for 2-3 minutes, stirring occasionally, until it thickens slightly and becomes smooth.

Add the chopped parsley and stir in to combine.

Combine and Serve:

Gently toss the cooked lobster ravioli in the lemon butter sauce, ensuring each piece is well-coated.

If desired, sprinkle grated Parmesan cheese over the top for extra richness.