Fill a large pot with salted water and bring it to a rolling boil. Drop in the fettuccine and cook following the package directions until al dente. Before draining, set aside approximately 1/2 cup of the pasta cooking liquid. Then drain the pasta.

Place a large skillet over medium heat and warm the olive oil. Toss in the garlic and stir for roughly a minute until aromatic. Next, incorporate the chopped lobster meat and red pepper flakes, sautéing until the lobster is thoroughly warmed.

Turn the heat down to low. Introduce the heavy cream, stirring thoroughly to blend. Slowly incorporate the Parmesan cheese while stirring continuously until the sauce becomes velvety and uniform.

Add the cooked pasta to the skillet containing the lobster and sauce, tossing to coat evenly. If the sauce seems too thick, gradually introduce the reserved pasta water. Adjust seasoning with salt and pepper to taste.

Plate right away, finishing with fresh parsley and extra Parmesan if you like.