Boil a pot of salted water, add spaghetti, and cook according to package instructions until al dente. Drain and set aside, tossing with a dash of olive oil.

Chop lobster tails into bite-sized chunks or scoop the meat from whole lobsters if using.

Melt butter in a large skillet over medium heat, add minced garlic, and sauté for about a minute until fragrant.

Stir in heavy cream and grated Parmesan until the cheese is melted and the mixture is smooth.

Gently fold in cooked spaghetti and lobster chunks, tossing until well-coated in the creamy sauce. Season with salt and pepper.

Plate the lobster spaghetti and sprinkle fresh parsley on top before serving.