Boil a large pot of salted water over high heat, add pasta, and cook according to package instructions until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add bite-sized pieces of lobster to the skillet, cooking for 3-4 minutes until opaque and slightly firm.

Pour in heavy cream and sprinkle in red pepper flakes, simmer for 3-5 minutes until sauce thickens slightly.

Toss the drained pasta into the skillet with the cream sauce, adding reserved pasta water to adjust consistency.

Stir in Parmesan cheese until melted, adjusting seasoning with salt or extra red pepper flakes as desired.

Serve on warm plates, garnished with additional Parmesan or fresh herbs.