Bring a large pot of salted water to a boil over high heat. Add the lobster tails and cook for 8-10 minutes until shells turn bright red. Remove and let cool before chopping.

In the same pot, cook linguine or spaghetti according to package instructions, about 8-10 minutes, until al dente. Reserve a cup of pasta water before draining.

In a large skillet, heat olive oil over medium heat. Sauté minced garlic for 1-2 minutes until fragrant and golden.

Add heavy cream to the skillet and bring to a gentle simmer for 3-4 minutes until slightly thickened.

Incorporate the chopped lobster meat and cherry tomatoes, gently tossing to combine and cook for 2-3 minutes.

Mix in the drained pasta, adding reserved pasta water if needed to achieve desired creaminess.

Season with fresh basil, salt, pepper, and optional red pepper flakes to taste.

Serve immediately, garnished with grated Parmesan cheese and lemon wedges.