Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Prepare the lobster: While the pasta cooks, remove the lobster meat from the shells and chop into bite-sized pieces. Set aside.

Make the sauce base: In a large skillet, heat butter and olive oil over medium heat. Add the minced garlic and chopped shallot, sautéing until fragrant and soft, about 2–3 minutes. Be careful not to burn the garlic, as it will turn bitter.

Deglaze with wine: Pour in the white wine to deglaze the pan, scraping up any bits stuck to the bottom. Let it simmer for 2–3 minutes to reduce slightly and intensify the flavor.

Add cream and cheese: Lower the heat and stir in the heavy cream. Add the grated Parmesan, lemon zest, and crushed red pepper flakes (if using). Stir continuously until the sauce thickens slightly, about 3–4 minutes. Adjust seasoning with salt and black pepper to taste.

Combine pasta and lobster: Add the cooked pasta to the skillet, tossing to coat evenly in the creamy sauce. Add the chopped lobster meat and gently fold it in, letting it warm through for 2–3 minutes. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Finish and serve: Stir in the lemon juice for a bright finish. Plate the pasta on a large white serving dish, garnish generously with chopped fresh parsley, and serve immediately while warm.