Cook the pasta. Bring a large pot of salted water to a rolling boil. Cook pasta until just shy of al dente. Reserve 1/2 cup of the starchy pasta water, then drain.

Warm the lobster. If your lobster is chilled, set it out while you cook. You’ll gently warm it in the sauce later to keep it tender.

Sauté the aromatics. In a large skillet, heat olive oil and 2 tbsp butter over medium heat. Add garlic and red pepper flakes. Cook 30–60 seconds until fragrant—don’t brown the garlic.

Deglaze with wine. Pour in the white wine. Let it simmer for 2–3 minutes to reduce by about half and cook off the sharpness.

Build the sauce. Add remaining 2 tbsp butter, lemon zest, and a generous pinch of salt and pepper. Stir until glossy.

Toss in pasta. Add the drained pasta and a splash of pasta water. Toss to coat. The sauce should cling lightly; add more water as needed to create a silky texture.

Add lobster and lemon. Gently fold in the lobster and lemon juice. Warm for 1–2 minutes on low heat—just until the lobster is heated through. Taste and adjust salt, pepper, and lemon.

Finish and serve. Off the heat, sprinkle parsley. Serve immediately with a light dusting of Parmesan if you like. A final drizzle of good olive oil is a nice touch.