Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
2. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside. Toss with a drizzle of olive oil to prevent sticking.

Step 2: Prepare the Lobster

1. Using kitchen shears, cut down the center of each lobster tail shell to expose the meat. Carefully lift the lobster meat from the shell, keeping it attached at the base. Season the lobster meat with Cajun seasoning, paprika, and garlic powder.
2. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the lobster tails, flesh side down, and cook for 3–4 minutes. Flip and cook for another 3–4 minutes until the meat is opaque and cooked through. Remove the lobster tails from the skillet and set aside to cool slightly.
3. Once cooled, chop the lobster meat into bite-sized pieces, reserving some larger chunks for garnishing if desired.

Step 3: Make the Cajun Cream Sauce

1. In the same skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, and sauté for 3–4 minutes until softened.
2. Stir in the minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
3. Pour in the chicken or seafood broth and bring to a simmer. Allow the liquid to reduce slightly, about 2–3 minutes.
4. Lower the heat and stir in the heavy cream. Simmer gently for 3–4 minutes, stirring frequently, until the sauce thickens slightly.
5. Add the grated Parmesan cheese and lemon juice, stirring until the cheese melts into the sauce. Season with salt and black pepper to taste.

Step 4: Combine the Pasta and Sauce

1. Add the cooked pasta to the skillet with the cream sauce. Toss to coat the pasta evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
2. Gently fold in the chopped lobster meat, reserving some for garnishing.

Step 5: Garnish and Serve

1. Divide the pasta among serving plates or bowls.
2. Top each serving with the reserved lobster meat and garnish with chopped parsley, grated Parmesan, and a squeeze of fresh lemon juice.
3. Serve immediately with lemon wedges on the side for an extra burst of brightness.