Cook the linguine according to package instructions. Drain and set aside.

In a pot, boil the lobster tails for about 5-7 minutes until cooked. Remove the meat from the shells and chop into bite-sized pieces.

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute.

Add the cherry tomatoes and cook until they start to soften.

Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and mix until smooth.

Add the lobster meat to the skillet, then toss in the cooked pasta. Season with salt and pepper to taste.

Garnish with fresh parsley before serving.