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Bring a large pot of water to a boil and salt it well.
Add lobster ravioli to the boiling water. Cook for 4 minutes (or according to package instructions). Drain in a colander.
Meanwhile, melt the butter over medium heat in a large saucepan. Add the shallot and cook until soft, about 5 minutes. Whisk in the cream, lemon zest, salt and pepper. Bring to a simmer.
Remove pan from the heat and whisk in the parmesan cheese until the sauce is smooth, then whisk in 1 tbsp of lemon juice. Cover the pot and leave it on the unlit (but still warm) burner to keep the sauce hot.
Add ravioli to the pot with the sauce and toss to coat.