Begin by bringing a large pot of generously salted water to a rolling boil. Add 12 ounces of fettuccine or linguine and cook until al dente, about 10-12 minutes, stirring occasionally. Once cooked, drain the pasta in a colander, reserving a cup of the pasta water for later, then set it aside while you prepare the sauce.

In a large skillet over medium heat, melt 2 tablespoons of butter until it’s bubbly and fragrant. Add minced garlic and finely chopped shallot, cooking for 2-3 minutes until they become translucent and aromatic.

Once the garlic and shallots are perfectly sautéed, pour in 1/4 cup of dry white wine, scraping the bottom of the pan with a wooden spoon to release any flavorful bits. Let the mixture simmer for about 2 minutes or until it reduces by half.

Reduce the heat slightly and whisk in 1 cup of heavy cream to the skillet, stirring until well combined. Next, add 1/2 cup of freshly grated Parmesan cheese, allowing it to melt into the mixture.

Once your sauce has thickened, mix in 1 teaspoon of lemon zest and 2 tablespoons of fresh lemon juice, stirring to combine. Season with salt and pepper to taste.

Gently fold in the lobster meat, which should be pre-cooked and cut into bite-sized pieces. Stir continuously for about 2-3 minutes until the lobster is heated through.

Carefully add the drained pasta into the skillet with the creamy lobster sauce. Toss the pasta gently but thoroughly, ensuring every strand is well coated with the rich sauce.

To finish your dish, sprinkle with freshly chopped parsley and an extra handful of Parmesan cheese if desired. Serve immediately in warm bowls.