Fill a large pot with salted water. Bring it to a boil. Add linguine pasta and cook until al dente. Reserve half a cup of pasta water before draining. Set the pasta aside while preparing the lobster sauce.

Use kitchen scissors to cut the lobster shell carefully. Remove the lobster meat gently. Chop the meat into medium-sized pieces. Pat the lobster dry using paper towels for better cooking and richer flavor.

Heat olive oil and one tablespoon butter in a large skillet. Add lobster pieces carefully. Cook for about two minutes per side. The meat should turn white and slightly golden. Remove and set aside immediately.

Add remaining butter into the same skillet. Toss in chopped onion and garlic. Stir gently until soft and fragrant. Add red chili flakes for a little heat and extra flavor depth.

Pour heavy cream into the skillet slowly. Stir continuously to prevent sticking. Add parmesan cheese and mix well. Let the sauce simmer gently for three to four minutes until creamy and smooth.

Pour reserved pasta water into the sauce gradually. Stir until the sauce becomes silky. Pasta water helps the sauce coat the noodles perfectly and keeps everything creamy without becoming too thick.

Add cooked pasta directly into the skillet. Toss carefully using tongs. Return cooked lobster pieces to the pan. Mix gently so the lobster stays tender and juicy without breaking apart.

Add lemon juice, lemon zest, and chopped parsley. Stir gently for fresh flavor. Taste and adjust salt or pepper if needed. The bright lemon balances the creamy sauce beautifully.

Transfer the lobster pasta into serving bowls. Sprinkle extra parmesan and parsley on top. Serve warm with lemon wedges on the side for extra freshness and flavor.