Bring a large pot of salted water to a rolling boil over high heat. Add linguine or fettuccine and cook according to package instructions, about 8-10 minutes, until al dente. Drain the pasta, reserving a cup of the pasta water, and set aside.

Meanwhile, fill a large pot with water and bring it to a boil over high heat. Add the lobster tails and boil for about 6-8 minutes, until the shells turn vibrant red and the meat is opaque. Remove the lobster from the pot, allow to cool slightly, then extract the meat and chop it into bite-sized pieces.

In a large skillet, melt the unsalted butter over medium heat. Once the butter is melted and bubbling, add minced garlic. Sauté for about 1 minute until fragrant but not browned.

Pour in heavy cream and lemon juice, stirring gently to combine. Let simmer for about 3-4 minutes until it thickens slightly.

Add the cooked pasta and chopped lobster meat to the skillet. Toss until well-coated in the sauce, about 1-2 minutes, adding reserved pasta water if needed.

Season with salt and pepper to taste. Serve immediately, garnished with extra lemon juice and grated parmesan cheese if desired.