Bring a large pot of salted water to a rolling boil over high heat. Carefully add 12 oz of fettuccine or linguine pasta, stirring gently. Cook the pasta for about 8–10 minutes or until al dente, ensuring it's tender yet firm to the bite. Once cooked, drain the pasta, reserving a small cup of the pasta water, and set it aside.

In a large skillet over medium heat, melt 2 tbsp of butter. Once melted and bubbling, add 2 minced garlic cloves and 1 finely chopped shallot. Sauté for 2-3 minutes, or until soft and fragrant, ensuring they do not brown.

Pour in 1/4 cup of dry white wine, using a wooden spoon to scrape up any flavorful bits stuck to the pan. Allow the mixture to simmer for about 2 minutes, letting the wine reduce by half.

Reduce the heat to medium-low, then stir in 1 cup of heavy cream and 1/2 cup of freshly grated Parmesan cheese. Allow the sauce to simmer for about 3–5 minutes, watching it thicken.

Zest and juice one lemon, then add 1 tsp of lemon zest and 2 tbsp of lemon juice to the sauce. Season with salt and pepper to taste, stirring until well combined.

Add the meat from 2 lobster tails into the sauce, gently folding it in. Cook for about 2-3 minutes, just until the lobster is heated through.

Toss the drained fettuccine or linguine into the skillet with the lobster sauce. Gently coat the pasta, ensuring each strand is enveloped in the sauce. Add reserved pasta water if the sauce is too thick.

Sprinkle 2 tbsp of chopped fresh parsley and extra grated Parmesan over the plated pasta. Serve immediately while hot.