First, prepare ravioli according to package instructions.

Add butter, finely diced onion and fresh thyme to a large skillet over medium heat. Cook for 2 to 3 minutes or until onions become soft.

Meanwhile, cut picked lobster meat into bite sized pieces. Then, add minced garlic and lobster meat to the skillet. Cook for 2 to 3 minutes or until lobster becomes fragrant.

Carefully remove thyme sprigs from skillet. Add in white white vinegar and cook for another 2 minutes.

Pour heavy cream and Old Bay seasoning into the skillet. Bring to a light boil.

Once lightly boiling, turn heat down to low medium and simmer until sauce has reached desired thickness. Mine took about 5 minutes to slightly thicken.

Add cooked and drained ravioli to the skillet. Toss in sauce. Stir in parmesan cheese if desired.

Finally, serve! Garnish with more fresh thyme and cheese if desired.