1. 1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.

2. 2. Saute the Aromatics: While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and saute for about 1 minute until fragrant, being careful not to let it brown.

3. 3. Deglaze with Wine: Pour in the dry white wine (or broth) and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.

4. 4. Build the Cream Sauce: Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, and red pepper flakes (if using). Whisk gently until the cheese is fully melted and the sauce is smooth and slightly thickened. Taste and season with salt and black pepper.

5. 5. Combine Pasta and Sauce: Add the cooked and drained pasta directly to the skillet with the cream sauce. Toss gently to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

6. 6. Fold in Lobster and Finish: Gently fold in the chopped cooked lobster meat. Heat through for just 1-2 minutes, being careful not to overcook the lobster, which can make it rubbery.

7. 7. Garnish and Serve: Remove from heat. Stir in the fresh chopped parsley. Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of fresh black pepper.