1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

2. Bring a small pot of water to a boil and cook lobster tails for 5–6 minutes until shells are bright red. Remove meat, chop into bite-sized pieces, and set aside.

3. In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

4. Pour in white wine and cook for 1–2 minutes to reduce slightly.

5. Stir in heavy cream, Parmesan cheese, lemon juice, salt, pepper, and red pepper flakes. Simmer gently until the sauce thickens.

6. Add cooked pasta and lobster pieces to the skillet, tossing to coat in the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.

7. Garnish with parsley and serve immediately with lemon wedges.