Cook Pasta: Bring a large pot of salted water to a boil, then add your linguine or fettuccine. Cook until al dente, typically around 8-10 minutes. Don't forget to reserve 1 cup of pasta water before draining!

Prepare Lobster: While the pasta cooks, carefully cut the lobster tails lengthwise. Remove the meat and chop it into bite-sized pieces, ensuring they’re ready to join the sauce.

Sauté Garlic: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant and lightly golden.

Cook Lobster: Toss the chopped lobster pieces into the skillet. Sauté for about 3-4 minutes, or until the lobster is opaque and cooked through. Once done, remove it from the skillet and set aside.

Deglaze with Wine: Pour dry white wine (if using) into the same skillet, scraping any browned bits that have stuck to the bottom. Allow it to simmer for about 3-4 minutes, reducing the liquid by half.

Add Cream and Spice: Stir in the heavy cream and red pepper flakes into the skillet. Cook for another 2-3 minutes until the sauce begins to thicken slightly.

Finish Sauce: Return the cooked lobster to the skillet and stir in the remaining butter, lemon zest, and juice. Season with salt and pepper to taste, letting the flavors meld beautifully.

Combine with Pasta: Add the drained pasta to the skillet, tossing it with the lobster sauce. Gradually pour in the reserved pasta water until the sauce reaches your desired consistency—smooth and creamy.

Add Fresh Herbs: Gently fold in the chopped parsley, ensuring it’s evenly distributed throughout the dish for a delicious burst of freshness.

Serve: Plate your Buttered Lobster Pasta and finish with freshly grated Parmesan cheese and additional parsley for garnish. Enjoy!