Bring a large pot of salted water to a rolling boil over high heat. Add 12 oz of fettuccine or linguine, cooking until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, drain the pasta and set aside while ensuring you retain a cup of the pasta water for later use.

In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Once melted and bubbly, add 4 minced garlic cloves and 1 finely chopped shallot. Sauté for about 2-3 minutes until fragrant, and the shallots become translucent.

If using, pour 1/4 cup of dry white wine into the skillet, stirring to scrape up any bits from the bottom of the pan. Let the mixture simmer for about 2 minutes.

Reduce the heat to low and stir in 1 cup of heavy cream alongside 1/2 cup of freshly grated Parmesan cheese. Cook while stirring for about 3-5 minutes until the sauce thickens slightly.

Mix in 1 teaspoon of lemon zest and 2 tablespoons of lemon juice to the cream sauce. Season with salt and pepper to taste.

Gently fold in the lobster meat from 2 lobster tails, ensuring it is heated through, about 2-3 minutes.

Add the drained pasta to the skillet, tossing well to coat the noodles in the creamy lobster sauce. If the sauce is too thick, add a little reserved pasta water.

Finish by sprinkling 2 tablespoons of freshly chopped parsley over the top and serve immediately.