Heat one tablespoon of olive oil in a Dutch oven over medium heat.
Add onion and sauté until translucent.
Next, add in the garlic and let it cook until fragrant.
Add the lobster shells to the pan and toss them around for 30 to 40 seconds.
Pour in the white wine and let it simmer until reduced by half.
Whisk in the heavy cream and let it gently simmer and reduce for about 10 minutes.
Strain this sauce into a separate bowl to remove lobster shells.
In the same pan, heat the rest of the olive oil on low to medium heat.
Add tomato paste to the oil and let it cook for 10 seconds.
Pour in lemon juice and cook it for 10 seconds.
Now, pour the reduced lobster ravioli sauce into the pan and let it simmer for a minute.
Add lemon zest and parmesan cheese to the sauce. Cook until the cheese is melted and well incorporated.
Season with salt and pepper to taste, and keep it warm for when you stir in the cooked lobster ravioli.