Cook the Pasta: Start by bringing a pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Sauté the Aromatics: In a large skillet over medium heat, melt the butter. Add the minced garlic and finely chopped shallot, sautéing for about 2-3 minutes until fragrant.

Deglaze the Pan: If using, pour in the dry white wine, scraping browned bits from the skillet. Let it simmer until reduced by half, about 2 minutes.

Prepare the Cream Sauce: Add heavy cream and stir in grated Parmesan cheese. Cook until the sauce thickens slightly, stirring frequently, about 3-5 minutes.

Add Flavors: Mix in lemon zest, lemon juice, and season with salt and pepper. Stir well to combine all flavors.

Incorporate the Lobster: Toss in the lobster meat, stirring gently until heated through and well-coated in the creamy sauce.

Combine with Pasta: Add the cooked pasta to the skillet, tossing to coat it evenly with the sauce.

Garnish and Serve: Finish with chopped parsley and extra grated Parmesan if desired. Serve hot.