Step 1: Prepare the Lobster

1. Butterfly the Lobster Tails: Using kitchen shears, cut through the top shell of each lobster tail lengthwise. Gently pry the meat away from the shell without detaching it completely. Lift the meat to rest on top of the shell for an elegant presentation.
2. Season the Lobster: Brush the lobster meat with melted butter and season with garlic, paprika, salt, and black pepper.
3. Cook the Lobster: Preheat a skillet over medium heat. Add the seasoned lobster tails, flesh-side down, and cook for 3-4 minutes. Flip the tails and cook for another 2-3 minutes, or until the meat is opaque and cooked through. Remove from the skillet, let cool slightly, and chop into bite-sized pieces.

Step 2: Cook the Pasta

1. Boil the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions (usually 10-12 minutes). Reserve ½ cup of pasta water, then drain the pasta and set aside.

Step 3: Make the Creamy Sauce

1. Sauté Garlic: In the same skillet used for the lobster, melt 3 tbsp butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
2. Add Broth and Cream: Pour in the chicken or seafood broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
3. Incorporate Cheese: Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
4. Season: Add lemon zest, lemon juice, red pepper flakes (if using), salt, and black pepper. Taste and adjust seasonings as needed.

Step 4: Combine and Serve

1. Toss the Pasta: Add the cooked pasta to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, use reserved pasta water to adjust the consistency.
2. Add Lobster: Gently fold in the chopped lobster meat, ensuring it’s evenly distributed.
3. Garnish and Serve: Divide the pasta among serving plates. Garnish with fresh parsley, extra Parmesan cheese, and a wedge of lemon. Serve immediately.