Begin by gathering all your ingredients for the Buttered Lobster Pasta. Finely chop fresh garlic and parsley, ensuring they are ready for cooking. If using whole lobster, prepare it by boiling for about 10-12 minutes until the shell turns bright red, then carefully remove the meat from the shell.

In a large pot, bring salted water to a rapid boil over high heat. Add your choice of linguine or fettuccine, stirring occasionally, and cook for 8-10 minutes until al dente. Before draining, reserve about 1 cup of the starchy pasta water, which will help bind the sauce later.

In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Once the butter is melted and bubbling, add the minced garlic and sauté for about 1 minute until fragrant, but avoid browning it to maintain sweetness.

Reduce the heat to low, then stir in 1 cup of heavy cream into the skillet with the garlic. Gradually add freshly grated Parmesan cheese, stirring continuously until the cheese is melted and the sauce is smooth, around 2-3 minutes. If the sauce is too thick, gradually incorporate some reserved pasta water.

Add the cooked lobster meat to the creamy sauce in the skillet, along with a squeeze of fresh lemon juice. Stir gently to coat the lobster evenly with the sauce, allowing the mixture to warm through on low heat for about 2-3 minutes.

Finally, add the drained pasta to the skillet, tossing everything together until the pasta is well coated in the rich sauce. Garnish with chopped fresh parsley and serve warm.