Begin by bringing a large pot of salted water to a rolling boil. Add linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.

In a large skillet, heat olive oil and unsalted butter over medium heat until the butter melts. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add cooked and chopped lobster meat to the skillet, stirring gently. Sauté the lobster for 2-3 minutes until heated through. Sprinkle in red pepper flakes and season with salt and pepper.

Pour in dry white wine, stirring gently, and let it simmer for 3-4 minutes. Add halved cherry tomatoes and cook for another 2 minutes until softened.

Stir in heavy cream and let the sauce simmer for about 2 minutes until it thickens slightly. Add drained linguine and toss together, adding reserved pasta water to reach desired creaminess.

Remove from heat and add remaining butter, lemon zest, and juice. Toss gently to combine all flavors.

Serve immediately, garnished with parsley and lemon wedges for extra flavor.