Gather all your ingredients. Mince the garlic finely and chop a handful of fresh parsley for garnishing. Measure out the pasta and heavy cream.

In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente, around 8-10 minutes. Reserve about a cup of pasta water before draining.

Heat a large skillet over medium heat and melt the unsalted butter. Add the minced garlic and sauté for about one minute until fragrant.

Gradually stir in the heavy cream, bring to a gentle simmer for around 2 minutes, then mix in fresh grated Parmesan cheese until melted. If too thick, add reserved pasta water until desired consistency.

Fold in the pre-cooked lobster meat gently, ensuring it's coated. Squeeze in fresh lemon juice and let warm through for about 2-3 minutes.

Add the drained pasta directly into the skillet and toss well to coat with the sauce. Cook for another minute. Serve hot, garnished with freshly chopped parsley.