Begin by bringing a large pot of salted water to a rolling boil. Add fettuccine and cook for 8–10 minutes until al dente. Reserve ½ cup of the pasta water before draining.

In a large skillet, melt butter and olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Pour in heavy cream and gently simmer for 2–3 minutes. Stir in Parmesan cheese until melted and season with salt and black pepper.

Fold in chopped lobster meat and warm for 2–3 minutes without overcooking.

Toss drained fettuccine with the sauce and lobster, adjusting the consistency with reserved pasta water as needed.

Transfer to serving plates and garnish with parsley and red pepper flakes if desired. Serve immediately.