Follow these steps to bring this seafood delight to your table:

1. Start by cooking the linguine according to the package instructions. Once done, drain and set aside, reserving about 1/2 cup of the pasta water for later.
2. While the pasta cooks, prep your lobster tails. Use kitchen shears to cut down the back of each tail and gently pull the meat out, leaving it attached at the base.
3. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the lobster tails to the skillet, flesh side down, and cook for about 3-4 minutes. Flip them over, add the white wine, and let simmer until the lobster meat is opaque, another 3-4 minutes.
5. Remove the lobster from the skillet and set aside. Pour in the heavy cream and let it simmer for about 2 minutes, scraping up any browned bits from the bottom of the skillet for extra flavor.
6. Stir in the Parmesan cheese, salt, and pepper. Add the cooked linguine to the skillet, tossing it to coat in the sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
7. Chop the lobster meat into bite-sized pieces and return it to the skillet. Add the lemon juice and parsley, giving everything a final toss.
8. Serve immediately, garnished with extra Parmesan and parsley if desired.