Gather all ingredients, finely chop garlic and parsley, and set aside.

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup pasta water, then drain.

In a skillet, melt unsalted butter over medium heat. Add garlic and sauté for 1 minute until fragrant, being careful not to brown.

Pour in heavy cream and heat through for 2-3 minutes, then whisk in Parmesan cheese until smooth. Adjust consistency with reserved pasta water if too thick.

Fold in lobster meat and add lemon juice, warming gently for about 2 minutes without boiling.

Add drained pasta to the skillet, tossing to coat with sauce and ensuring even distribution of lobster.

Serve pasta hot, garnished with chopped parsley. Enjoy with crusty bread or salad.