Fill a large pot with water, add a pinch of salt, and bring to a boil. Once boiling, add the linguine and cook until al dente, about 8-10 minutes. Drain and return to the pot, reserving some pasta water.

In a large skillet, melt the butter and olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Reduce heat to low and stir in the heavy cream, Parmesan cheese, and lemon juice. Stir continuously for 2-3 minutes until the cheese melts and the sauce thickens.

Gently fold in the lobster meat, then add the linguine. Toss everything together and season with salt, pepper, and red pepper flakes if desired.

Serve in bowls, garnished with chopped parsley, and enjoy while warm.