1. Prepare the Lobster

• If using whole lobster tails, use kitchen shears to cut through the top shell lengthwise. Gently pull the meat out while keeping it attached at the end. This allows even cooking.
• In a skillet, melt butter over medium heat and add olive oil. Stir in garlic and sauté for about 30 seconds until fragrant.
• Place the lobster tails meat-side down and cook for 2–3 minutes, then flip and cook for another 2 minutes until the meat is opaque.
• Remove from heat, squeeze in lemon juice, and season with salt and pepper. Transfer the lobster to a plate and chop it into bite-sized pieces.

2. Cook the Pasta

• Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package instructions (usually 8–10 minutes).
• Reserve ½ cup of pasta water, then drain the pasta and set aside.

3. Make the Creamy Sauce

• In the same skillet used for the lobster, melt butter over medium heat. Add garlic and sauté for 1 minute.
• Pour in heavy cream and milk, stirring to combine.
• Add grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Stir continuously until the sauce thickens slightly (about 3–4 minutes).
• Stir in lemon zest, fresh thyme, and parsley for added depth of flavor.

4. Combine Everything

• Add the cooked pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water a little at a time if needed for a smooth consistency.
• Gently fold in the chopped lobster meat and let everything warm together for 1–2 minutes.

5. Serve & Garnish

• Divide the pasta among plates and top with extra Parmesan cheese, chopped chives, and freshly cracked black pepper.
• Serve with lemon wedges on the side for extra brightness.