First Step: COOK THE PASTA

1. Boil the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine (or your choice of pasta) and cook according to the package instructions until al dente, usually around 8-10 minutes.
2. Reserve Pasta Water: Before draining the pasta, reserve 1 cup of the pasta cooking water. This starchy water will be useful for adjusting the consistency of the sauce.
3. Drain the Pasta: Drain the pasta and set it aside, keeping it warm while you prepare the lobster and sauce.

Second Step: COOK THE LOBSTER

1. Prepare the Lobster: Using kitchen scissors or a sharp knife, carefully cut the top shell of the lobster tails down the center. Gently pull the shell apart to reveal the lobster meat. You can remove the meat in one piece if possible, or simply cut it into chunks once cooked.
2. Cook the Lobster: Heat olive oil and butter in a large skillet over medium-high heat. Season the lobster tails with salt and pepper, then add them to the skillet. Sear for about 2-3 minutes on each side until the lobster is just cooked through (the meat should be opaque and firm to the touch). Remove the lobster from the skillet and set it aside. If using large lobster tails, you may need to adjust the cooking time.
3. Chop the Lobster: Once the lobster is cool enough to handle, chop it into bite-sized pieces and set it aside.

Third Step: MAKE THE CREAMY SAUCE

1. Sauté the Garlic: In the same skillet where you cooked the lobster, melt the butter over medium heat. Add the minced garlic and cook for about 1-2 minutes, stirring frequently, until it becomes fragrant but not browned.
2. Deglaze with White Wine: Pour in the dry white wine to deglaze the pan, scraping up any flavorful bits left from the lobster. Let the wine simmer for 3-4 minutes, allowing the alcohol to cook off and the liquid to reduce by half.
3. Add the Cream: Lower the heat to medium-low and stir in the heavy cream. Let the sauce simmer for 5-6 minutes, allowing it to thicken and become smooth.
4. Add Parmesan and Seasoning: Stir in the grated Parmesan cheese, lemon juice, thyme, salt, and pepper. Continue to cook for another 2-3 minutes, stirring occasionally, until the cheese has fully melted and the sauce has thickened.
5. Optional Spice: If you prefer a bit of heat, add crushed red pepper flakes to the sauce and stir to combine.

Fourth Step: COMBINE THE PASTA AND LOBSTER

1. Add Pasta to the Sauce: Add the drained fettuccine (or your chosen pasta) to the creamy sauce. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, you can add some reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
2. Add the Lobster: Gently fold the chopped lobster pieces into the pasta and sauce, ensuring the lobster is evenly distributed throughout the dish. Let it simmer together for 1-2 minutes, allowing the flavors to meld.

Fifth Step: GARNISH AND SERVE

1. Plate the Pasta: Divide the creamy lobster pasta evenly among plates, ensuring each serving gets a generous amount of lobster and sauce.
2. Garnish: Top the pasta with freshly chopped parsley, a sprinkle of extra Parmesan, and a squeeze of lemon juice for a burst of fresh flavor.
3. Serve: Serve the pasta immediately, and enjoy this rich and decadent dish!