Cooking the Pasta

Begin by boiling a large pot of salted water. Add the linguine and cook until al dente, which is typically about 8-10 minutes. Drain the pasta and set it aside, reserving a cup of the pasta water for later.

Sautéing the Lobster

In a large skillet, heat the olive oil and butter over medium heat. Once the butter is melted and bubbling, add the minced garlic and sauté for about a minute until fragrant. Next, toss in the chopped lobster meat and lemon zest. Cook until the lobster is heated through, about 2-3 minutes.

Making the Cream Sauce

Pour in the heavy cream, stirring gently to incorporate it with the lobster mixture. Season generously with salt and pepper and allow the sauce to simmer for about 2 minutes until it thickens slightly. If it becomes too thick, add a splash of the reserved pasta water.

Tossing the Pasta

Add the drained linguine to the skillet with the sauce. Gently toss the pasta with the sauce, ensuring every strand is coated. Sprinkle fresh chopped parsley over the top before serving.