Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and toss lightly with olive oil to prevent sticking. Set aside.

If using raw lobster tails, bring a pot of water to a gentle boil and steam or boil them for 5-7 minutes until bright red. Remove, let cool, extract meat from shells, and chop into bite-sized pieces.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and lightly golden.

Stir in red chili flakes to the skillet with garlic, cooking for an additional minute to bloom the spices.

Add drained spaghetti and chopped lobster meat into the skillet. Toss everything to combine, season with salt, pepper, lemon zest, and juice.

In a separate pan, heat 2 tablespoons of olive oil over medium heat. Add breadcrumbs and stir frequently for about 3-4 minutes until golden and crispy. Season.

Plate the lobster spaghetti, sprinkle with chili breadcrumbs, and garnish with chopped parsley and Parmesan cheese. Enjoy!