Bring a large pot of salted water to a rapid boil and add the linguine. Cook according to package instructions, around 8 to 10 minutes, stirring occasionally. Drain, reserving a cup of pasta water, and set aside.

In a large skillet over medium heat, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil. Add 4 minced garlic cloves and sauté for about 1 minute, until fragrant and golden.

Pour in 1 cup of heavy cream slowly while stirring to combine with the garlic mixture. Add 1 cup of freshly grated Parmesan cheese, stirring continually for 2 to 3 minutes until the sauce thickens.

Toss in the cooked linguine and 1 cup of fresh lobster meat to the skillet with the creamy sauce. Gently toss to coat.

Add the juice of half a lemon, a pinch of red pepper flakes, and salt and pepper to taste. Mix well, adjusting flavors as needed. Plate with fresh parsley garnish.