Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package instructions until al dente, approximately 8–10 minutes. Reserve ½ cup of pasta water before draining. Set pasta aside.

In a large skillet over medium heat, combine 2 tablespoons of unsalted butter and 1 tablespoon of olive oil. Add 3 minced garlic cloves and sauté for about 1 minute, until fragrant but not browned.

Lower the heat and pour in 1 cup of heavy cream. Simmer gently for 2–3 minutes, stirring occasionally. Gradually add 1 cup of Parmesan cheese, stirring until melted and smooth. Season with salt and black pepper to taste.

Fold in 1 cup of cooked lobster meat into the sauce. Heat gently for 2–3 minutes without overcooking the lobster.

Add the drained fettuccine to the skillet and toss to combine. If the sauce is too thick, add reserved pasta water until desired consistency is reached.

Transfer to serving plates, garnish with parsley and red pepper flakes if desired. Serve immediately.