Start by bringing a large pot of salted water to a rolling boil. Add the linguine and cook according to package instructions, typically around 8–10 minutes, until it reaches al dente texture. Stir occasionally to prevent sticking, and taste it a minute before the timer goes off to ensure perfect doneness. Once ready, drain and set aside, reserving a cup of the pasta water.

In a large skillet, melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat, allowing them to shimmer but not brown. Add 3 cloves of minced garlic and sauté for about 1–2 minutes until fragrant and lightly golden.

Pour in 1 cup of heavy cream into the skillet, stirring continuously to combine it with the butter and garlic mixture. Gradually add in 1 cup of grated Parmesan cheese, whisking until the sauce is creamy and smooth, about 2–3 minutes. Squeeze in the juice of half a lemon and season with salt, freshly ground black pepper, and optional red pepper flakes to taste.

Gently fold in the cooked linguine and 1 cup of fresh lobster meat into the creamy sauce, ensuring the pasta is coated well. Continue to toss everything together for about 2 minutes over low heat.

Carefully transfer the Creamy Lobster Linguine to serving plates, twirling the pasta elegantly to showcase the lobster pieces. Garnish with a sprinkle of freshly chopped parsley.