Begin by gathering all your ingredients. Finely chop the garlic and parsley. Cook your lobster meat if using raw and set it aside.

In a large pot, bring salted water to a boil. Add linguine or fettuccine, cooking for 8–10 minutes. Reserve about a cup of pasta water before draining.

In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Add finely chopped garlic and sauté for about 1 minute until fragrant.

Slowly pour in 1 cup of heavy cream, stirring continuously. Gradually add in ½ cup of grated Parmesan cheese, mixing until smooth. Use reserved pasta water if needed.

Gently fold in the cooked lobster meat and squeeze fresh lemon juice. Heat on low for 2-3 minutes.

Toss the drained pasta in the skillet with the sauce for 1-2 minutes. Garnish with fresh parsley before serving hot.