Bring a large pot of salted water to a rolling boil. Add linguine and cook until al dente, about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.

In a skillet, melt butter and olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.

Reduce heat to low, stir in heavy cream, Parmesan cheese, and lemon juice. Cook until the cheese has melted and the sauce is smooth, about 3-5 minutes.

Add drained linguine and fresh lobster meat to the sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.

Season with salt, pepper, and red pepper flakes if desired. Serve immediately, garnished with fresh parsley.