Bring a large pot of water to a rolling boil and season with salt.

Cut the lobster tails starting from the end and down the shell. Toss a little salt and pepper on them.

Cook the linguine until just under al dente, reserving some cooking liquid.

Heat a large sauté pan over medium heat and add 4 tablespoons of butter.

Add the lobster tails, shell-side down, along with the minced garlic. Cook for 2-3 minutes, spooning the butter over the lobster.

Flip the lobster to flesh-side down and cook for another 1-2 minutes until bright red.

Remove the lobster from the pan, let cool, and chop into bite-sized pieces.

In the same pan, add the remaining butter, lemon zest, lemon juice, red pepper flakes, and 1/4 tsp salt. Simmer for 1-2 minutes.

Add the linguine, remaining salt, and olive oil. Loosen the sauce with reserved pasta water if needed.

Stir in parsley and chopped lobster, tossing until warmed through. Garnish with extra parsley and serve.