🔹 Prepare the Filling:

• Steam or boil fresh lobster meat until cooked; let it cool, then chop into small pieces.
• In a bowl, mix chopped lobster with minced garlic, grated Parmesan cheese, heavy cream, salt, and pepper.

🔹 Assemble Ravioli:

• Lay wonton wrappers on a clean surface.
• Spoon 1 teaspoon of lobster filling into the center of each wrapper.
• Moisten edges with water, fold over, and press tightly to seal.

🔹 Cook Ravioli:

• Bring a pot of salted water to a boil.
• Gently add ravioli and cook until they float (about 3–5 minutes).
• Drain and set aside, reserving some pasta water.

🔹 Make Creamy Sauce:

• In a pan, melt butter over medium heat and sauté minced garlic until fragrant.
• Stir in chicken broth and fresh lemon juice; let it simmer for 2 minutes.
• Add heavy cream and cook, stirring frequently, until thickened. Season with salt and pepper.

🔹 Combine:

• Gently toss cooked ravioli in the creamy sauce.
• If sauce is too thick, add a bit of reserved pasta water.
• Garnish with chopped fresh basil and serve warm.