Bring a large pot of water to a rolling boil, seasoning it liberally with salt.

Using kitchen shears, cut the lobster tails down the middle, cutting the shell and flesh all the way through for easy access.

Season the lobster with salt and pepper.

In a large sauté pan over medium heat, melt 4 tablespoons of butter.

Add lobster tails, shell-side down, and the minced garlic. Cook for 2-3 minutes until they turn red, pouring melted butter over the lobster while cooking.

Flip the tails to cook flesh-side down for another 1-2 minutes until the flesh turns white. Remove lobster and let it cool slightly, then chop into bite-sized pieces.

Boil the pasta until just under al dente, saving a bit of the cooking water.

In the same pan, add remaining butter, lemon zest, lemon juice, red pepper flakes, and 1/4 tsp of salt. Simmer for 1-2 minutes.

Toss in the linguine, remaining salt, and olive oil. Use reserved pasta water if needed to loosen the sauce. Season to taste with salt and pepper.

Mix in the parsley and lobster. Toss until warm and garnish with more parsley.