Bring a large pot of salted water to a rolling boil over high heat. Add 12 oz of fettuccine or linguine pasta and cook according to package instructions until al dente. Drain and set aside, tossing with a drizzle of olive oil.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add 2 minced garlic cloves and 1 chopped shallot. Sauté for 2-3 minutes until shallots are translucent and garlic is golden.

Pour in 1/2 cup of dry white wine (if using), scraping browned bits from the pan. Simmer for about 2 minutes to reduce slightly.

Reduce heat to low and stir in 1 cup of heavy cream and 1 cup of freshly grated Parmesan cheese until the cheese melts and the sauce thickens (about 3-5 minutes).

Mix in the zest and juice of 1 lemon, along with salt and pepper to taste. Stir to combine.

Fold in the cooked lobster meat and heat through on low for 2-3 minutes, being careful not to overcook the lobster.

Add the drained pasta to the skillet and toss gently with the creamy lobster sauce. Adjust consistency with reserved pasta water if needed.

Serve hot, garnished with fresh chopped parsley and additional Parmesan cheese if desired.