Using kitchen shears, carefully cut the top of each lobster tail shell, stopping at the tail. Flip upside down and crack the ribcage of the tail. Open the shell to expose the meat, remove any veins, then chop meat into bite-sized pieces.

Before cooking, season lobster meat with salt and pepper to taste.

Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

In a large skillet over medium heat, melt 2 tablespoons of butter. Add minced garlic and red pepper flakes, sauté until fragrant. Add chopped lobster meat and cook until opaque and golden. Remove lobster from skillet and set aside.

In the same skillet, add remaining 2 tablespoons of butter. Pour in white wine and lemon juice, scraping any browned bits. Let sauce simmer for 2-3 minutes to reduce slightly.

Return cooked lobster to skillet with sauce. Add cooked linguine, tossing to coat everything evenly. If needed, add reserved pasta water to adjust consistency.

Sprinkle salt and pepper to taste. Stir in chopped parsley for freshness.

Divide lobster scampi among plates, garnish with grated Parmesan cheese if desired. Serve immediately and enjoy the luxurious flavors!

Enjoy your culinary masterpiece and remember to cook with style and sass!

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