Prepare the lobster by bringing a large pot of salted water to a rolling boil. Add lobster tails and cook for 8–10 minutes, until shells are bright red.

In the same boiling water, cook linguine or spaghetti according to package instructions until al dente, about 8-10 minutes. Reserve about a cup of pasta water, then drain.

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.

Pour in the heavy cream and stir well. Let it simmer for about 5 minutes until it thickens slightly.

Add chopped lobster and halved cherry tomatoes, stirring to coat. Let simmer for another 2–3 minutes.

Mix in the cooked pasta, tossing until well coated, adding reserved pasta water as needed for desired consistency.

Remove from heat and stir in fresh basil, salt, pepper, and optional red pepper flakes. Adjust seasoning to taste.

Plate the lobster pasta, garnishing with grated Parmesan cheese and lemon juice. Serve immediately.