Cook the Pasta: Fill a large pot with salted water and bring it to a boil. Add fettuccine or linguine and cook until al dente, usually about 8-10 minutes. Drain and set aside.

Sauté Aromatics: In a large skillet, melt 2 tablespoons of butter over medium heat. Once bubbly, add minced garlic and chopped shallot. Sauté for 2-3 minutes until fragrant and soft.

Deglaze the Pan: If using white wine, pour it into the skillet now. Scrape any bits stuck to the pan and let it simmer until reduced by half, about 3-4 minutes.

Prepare the Sauce: Stir in the heavy cream and freshly grated Parmesan cheese into the skillet. Cook until the sauce is slightly thickened, roughly 3-5 minutes, stirring frequently.

Add Zest and Seasoning: Mix in lemon zest, lemon juice, salt, and pepper. This will add a fresh brightness to your rich sauce!

Incorporate the Lobster: Gently fold in the chopped lobster meat until warmed through, about 2-3 minutes.

Combine with Pasta: Toss the drained pasta into the sauce, mixing well to ensure each piece is coated in that velvety goodness.

Garnish and Serve: Plate your lobster pasta and garnish with fresh parsley and a sprinkle of extra Parmesan, if desired.