Boil a large pot of salted water over high heat. Add fettuccine or linguine and cook according to package instructions until al dente (8-10 minutes). Drain, reserving a splash of pasta water.

Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until golden brown.

Sprinkle in red pepper flakes and sauté for an additional minute, infusing the heat into the butter.

Add the lobster meat, cooking for 3-4 minutes until just opaque and tender.

Pour in 1 cup of heavy cream, reduce the heat to low and bring to a gentle simmer for 2-3 minutes until sauce thickens.

Stir in 0.5 cup of grated Parmesan cheese until melted. Adjust sauce thickness with reserved pasta water if necessary.

Fold in the cooked pasta, tossing to coat every strand with the creamy sauce. Heat through for 1 minute.

Season to taste with salt and pepper, then serve. Garnish with extra Parmesan or fresh herbs if desired.