Cook the lobster according to your preference first, and save the shells. Butter poached lobster is a really easy preparation method that always tastes fantastic. Once the lobster is cooked, cut it up into small pieces. Bring a large pot of water to a boil over medium-high heat. Add lobster shells and white wine to a large skillet over medium heat. Bring wine to a slight boil, then reduce heat to low, and cover. Simmer for 5-10 minutes, until the wine has reduced by about half, and the shells are bright red. Strain the shells through a metal sieve, into a small bowl or container. Discard shells and reserve the wine. Set aside.
To the same skillet, melt butter over medium-low heat. Add garlic, and cook until fragrant, about 1 minute, stirring often to prevent burning. Then, add shallots, thyme, and tomato paste with a pinch of salt. Continue cooking until the tomato paste has deepened in color, and shallots have begun to soften, about 3 minutes.
Deglaze the pan with the reserved lobster white wine stock from earlier. Add in lemon zest. *If you skipped making the lobster wine stock, add the wine and simmer for about 5 minutes to cook out the alcohol.
Reduce the heat to low, then gently stream in the heavy cream. Allow the mixture to simmer gently for about 10 minutes or so until the cream thickens and reduces by about half, then slowly sprinkle in the parmesan cheese, stirring constantly to melt. Continue adding cheese until all of it is added, and the sauce is smooth.
Meanwhile, while the sauce is simmering, cook the ravioli. Once the water is boiling, add lots of salt to it, (about 2 tablespoons) then add the uncooked ravioli and cook according to package instructions. Once al dente, remove the ravioli with a slotted spoon and place them directly into the sauce.
Finally, add the cooked lobster meat, lemon juice, and pasta water, stirring gently to combine. Continue adding pasta water until the sauce clings to the ravioli.
Adjust seasonings to taste, plate, and serve immediately. Serve with lemon wedges, freshly grated parmesan, fresh thyme, salt, and pepper.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze. If possible, store the sauce separately from the ravioli, to prevent the ravioli from getting soggy.