Start by gathering all your ingredients for the Buttered Lobster Pasta. Finely chop the garlic and parsley, setting the parsley aside for garnishing later.

In a large pot, bring salted water to a rolling boil. Add the linguine or fettuccine and cook until al dente, about 8-10 minutes. Reserve about half a cup of pasta water before draining.

While the pasta is cooking, heat a large skillet over medium heat and add the unsalted butter. Allow it to melt, then add the minced garlic and sauté until fragrant, about 1 minute.

Pour in the heavy cream into the skillet with the sautéed garlic, stirring continuously. Gradually add the Parmesan cheese, mixing until it melts smoothly. Adjust consistency with reserved pasta water if needed.

Gently fold in the lobster meat into the sauce and heat through for about 2-3 minutes. Squeeze in lemon juice.

Add the drained pasta to the skillet. Toss to coat evenly with the sauce. Garnish with reserved parsley before serving hot.