1. Bring a large pot of salted water to a boil and cook pasta until one minute shy of al dente. Reserve 1/2 cup pasta water and drain.

2. Split lobster tails lengthwise. Melt 1 tbsp butter in a skillet over medium heat, sear lobster cut-side down for 2-3 minutes, flip, add a splash of water, cover and steam 2 minutes. Remove meat, chop, and set aside.

3. In the same skillet melt remaining 2 tbsp butter. Add garlic and sauté until fragrant, about 30 seconds.

4. Pour in cream and bring to a gentle simmer. Reduce heat to low, stir in Parmesan, lemon juice, zest, salt, and pepper. Cook until sauce thickens, 2-3 minutes.

5. Return lobster meat to skillet and warm 1 minute without overcooking.

6. Add pasta to the sauce and toss with tongs, adding reserved pasta water as needed to achieve a silky consistency.

7. Garnish with parsley and red pepper flakes. Serve immediately.