Begin by bringing a large pot of salted water to a rolling boil over high heat. Add 12 ounces of fettuccine or linguine and cook according to package instructions until al dente, which usually takes about 8 to 10 minutes. Once cooked, drain the pasta in a colander, reserving a cup of pasta water for later if needed, and set it aside while you prepare the sauce.

In a large skillet, melt 2 tablespoons of butter over medium heat until bubbling. Add 4 cloves of minced garlic and 1 finely chopped shallot, sautéing for about 2-3 minutes until they become fragrant and translucent.

If you're using white wine, pour in 1/4 cup now, gently scraping the bottom of the skillet with a wooden spoon to release any flavorful browned bits. Allow the mixture to simmer for around 2 minutes until reduced by half.

Stir in 1 cup of heavy cream into the skillet, allowing the mixture to come to a gentle simmer. Gradually add 1/2 cup of freshly grated Parmesan cheese, stirring continuously until the cheese is melted and the sauce slightly thickens, approximately 3-5 minutes.

Next, incorporate 1 teaspoon of lemon zest and 2 tablespoons of fresh lemon juice into the sauce, stirring well to combine. Season with salt and pepper to taste.

Gently fold in the meat from 2 cooked lobster tails into the skillet, stirring carefully to combine without breaking the lobster pieces. Allow it to heat through for about 2-3 minutes.

Add the cooked pasta into the skillet with the lobster sauce, gently tossing to fully coat the pasta in the rich sauce. If the sauce appears too thick, add a bit of the reserved pasta water until you reach your desired consistency.

To serve, transfer the creamy lobster pasta to warm bowls. Top generously with chopped fresh parsley and additional parmesan cheese.