Instructions

1. Cook the pasta according to package directions. Before draining, reserve 1/2 cup of the cooking liquid.
2. Using kitchen shears, cut each lobster tail in half length-wise, so that there are two equal pieces and the flesh is exposed. Season the lobster meat with salt and pepper.
3. In a 12-inch or larger saute pan, melt four tablespoons of butter on medium-low heat. Add the lobster tails and garlic.
4. Cook the lobster tails shell-side down for 2 minutes, until the shells start to turn slightly red, spooning the garlic butter over the flesh as it cooks. Flip so that the tails are flesh-side down, nestling the meat in the garlic butter. Cook for another 1-2 minutes, until the shells are bright red and the meat is white and opaque.
5. Remove the lobster tails from the saute pan and set aside. Turn down the heat to low, then add the remaining two tablespoons of butter, along with the lemon juice, lemon zest and red pepper flakes. Stir in the linguine, salt and pepper and cook, tossing once, for 2-3 minutes. Add the reserved cooking water, one tablespoon at a time, if necessary to loosen the mixture up.
6. Meanwhile, remove the lobster meat from the shells. Chop into bite-size pieces.
7. Toss the lobster into the pasta, and add the olive oil and parsley. Check for seasonings, then transfer to a serving platter and garnish with additional chopped parsley.