Prepare the Lobster: Using kitchen shears, carefully cut down the center of the lobster tail shells. Pull the meat out of the shells and chop it into bite-sized, 1-inch pieces. Discard the shells.

Boil the Pasta: Bring a large pot of heavily salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of the starchy pasta water before draining the pasta.

Cook the Lobster: While the pasta is boiling, heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped lobster meat. Season lightly with salt and pepper. Cook for 2 to 3 minutes, stirring occasionally, just until the meat turns opaque and pink. Do not overcook. Use a slotted spoon to remove the meat to a plate and set aside.

Saute Aromatics: In the same skillet, lower the heat to medium-low. Add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and crushed red pepper flakes. Saute for 1 minute until fragrant.

Make the Sauce: Pour the dry white wine into the skillet to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer and reduce by half, which should take about 3 minutes.

Add Cream and Cheese: Slowly pour in the heavy cream and let it gently simmer for 2 to 3 minutes until it begins to slightly thicken. Whisk in the freshly grated Parmesan cheese until smooth.

Combine: Add the cooked linguine to the cream sauce, tossing well to coat. If the sauce is too thick, splash in a little bit of the reserved pasta water until it reaches a silky consistency.

Finish and Serve: Remove the skillet from the heat. Gently fold in the cooked lobster meat, fresh lemon juice, and chopped parsley. Taste and adjust seasoning with extra salt and pepper if needed. Serve immediately.