Begin by boiling a pot of salted water. Cook the pasta according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside.

In a large skillet, melt the butter over medium heat. Watch it closely, allowing it to become bubbly and fragrant but not brown.

Add the minced garlic to the melted butter and sauté until fragrant, about 1 minute.

Toss in the chopped lobster, cooking for 2-3 minutes until heated through.

Pour in the heavy cream, stirring gently. Bring to a gentle simmer, allowing it to thicken slightly, about 3-4 minutes.

Gradually mix in the grated Parmesan cheese, stirring until melted and smooth.

Add the cooked pasta to the skillet, tossing gently to coat every strand with the sauce.

Finish with a sprinkle of salt and fresh cracked pepper to enhance the flavors.

Plate your Butter Lobster Pasta, garnishing with chopped fresh parsley.