• Bring a large pot of water to a boil.

Make the lobster ravioli sauce

• While water is heating: Melt the butter in a medium saucepan over medium-high heat. Add the flour, whisk until smooth, and bring to a bubble. Cook 1 minute, whisking regularly, to cook the flour and make a roux.
• To the roux, add the garlic and cook 30 seconds, whisking regularly, until garlic is fragrant.
• Add the dried minced onion. Add the chicken stock and half and half, whisking constantly until smooth.
• Stirring constantly so the bottom doesn't scorch, cook and stir until thickened to coat the back of a wooden spoon. Turn off the heat.
• To the sauce, add the salt, pepper, lemon zest, and Boursin cheese. Break up the Boursin and stir as it melts. If stubborn little chucks of Boursin appear, use a whisk to force them into submission for a smooth sauce.
• Add the lemon juice. Taste for seasoning. If the sauce gets too thick, add a splash more half and half to desired alfredo-like consistency.

Cook the lobster ravioli and serve

• In the pot of boiling water, cook the ravioli according to package directions. For fresh ravioli, this will only be a couple minutes.
• Drain ravioli, toss in sauce, and divide among serving plates. Alternatively, ravioli can be tossed in a bit of extra virgin olive oil (to prevent sticking), plated, then the Lobster Ravioli Sauce spooned over. (see Notes)
• Top with fresh chives, parmesan cheese, and Old Bay seasoning. Serve.