Preheat a large frying pan over medium heat and bring a large pot of water to a boil. 

Add the olive oil to the large frying pan and let heat for 1 minute, until it begins to shimmer. Add the unsalted butter and chopped shallot, sauteing until softened, about 2-3 minutes, stirring often to stop the shallot from getting too brown.

Add the garlic and saute until fragrant, about 30-60 seconds, adjusting the heat to medium-low if the shallot is browning too quickly.

Turn off the heat under the pan and add the brandy, stirring the brandy into the shallots. Turn the heat back on to medium and let the brandy cook down completely, about 1-2 minutes.

Add a pinch of red pepper flakes, a pinch of salt, and a pinch of pepper and stir into the shallots.

Stir in the mustard and then pour in the heavy cream. Stir and bring to a gentle simmer over medium-low heat, stirring often to ensure the cream doesn’t overcook on the bottom or side of the pan. Let simmer until the cream thickens, about 4-5 minutes.

Meanwhile, heavily salt the large pot of water, which should be at a boil. Cook the lobster ravioli according to the package directions.

While the ravioli boils, add the lemon zest and lemon juice to the cream sauce, stirring to incorporate it in. 

Before the pasta finishes boiling, take a tablespoon or two of the pasta water and add it to the cream sauce. Use a slotted spoon or cooking spider to remove the ravioli from the boiling water and add it directly to the cream sauce.

Toss the raviolis in the cream sauce over low heat for 1 minute. Plate right away and top with fresh, chopped parsley. Serve and enjoy!