Boil a large pot of salted water. Add lobster tails and cook for about 5–7 minutes. Remove and let cool slightly. Carefully remove meat from shells and cut into bite-sized pieces.

In the same pot, cook spaghetti or linguine until al dente. Follow package instructions. Drain pasta but save a little pasta water for later sauce adjustment if needed.

Heat olive oil and butter in a pan. Add chopped garlic and onion. Cook until soft and fragrant. Do not burn garlic as it can turn bitter and ruin flavor.

Add cherry tomatoes and cook until soft. Pour in white wine and let it simmer. This step adds depth and removes raw alcohol taste while building rich flavor.

Pour in heavy cream and stir gently. Add salt, pepper and chili flakes. Let it simmer until slightly thick. The sauce should look smooth and silky.

Now add cooked lobster pieces into the sauce. Stir gently so the meat does not break. Let it soak in all the flavors for a few minutes.

Add cooked pasta into the pan. Toss everything together using tongs. Add a little pasta water if needed for smoother sauce coating.

Turn off heat and add fresh parsley and lemon zest. Serve hot in bowls. Enjoy immediately for best taste and creamy texture.