Melt the butter to make the sauce. Low to medium heat should be used to cook
Put in the sage and the chopped garlic
Incorporate the lemon juice along with the wine
Simmer for several minutes over medium-low to low heat, allowing some of the alcohol flavor to evaporate from the sauce
Add salt to taste
While waiting, prepare the lobster pasta according to the instructions on the package
Set aside a portion of the pasta and carefully extract the ravioli using a slotted spoon
Gradually incorporate a small amount of the pasta water, adding it incrementally. This will enhance the sauce's thickness
Continue to stir until the sauce reaches a slightly thicker consistency
When the sauce gently adheres to the back of a spoon, it has achieved the appropriate texture
Assess the seasoning, incorporating additional salt as necessary
Put the lobster pasta that has been cooked in the pan with the brown butter sauce
Cover well, and if you want, add a little more lemon juice. Serve right away
