In a large pot, bring salted water to a rolling boil. Carefully add the lobster tails and cook for 8–10 minutes until opaque and shells are bright red. Remove and let cool slightly. Chop into bite-sized pieces.

In the same pot, add linguine or spaghetti. Cook according to package instructions until al dente, around 8–10 minutes. Drain but reserve 1 cup of pasta water.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until golden and fragrant.

Pour 1 cup of heavy cream into the skillet with the garlic. Stir and let simmer for about 3–4 minutes until it thickens slightly.

Gently fold in the chopped lobster meat and halved cherry tomatoes into the cream sauce. Stir for about 2 minutes to warm through.

Add the drained pasta to the lobster sauce in the skillet. Toss everything together, incorporating the sauce evenly. Add reserved pasta water if too thick.

Toss in chopped fresh basil and season with salt, pepper, and red pepper flakes if desired. Mix well.

Plate the lobster pasta, garnishing with grated Parmesan cheese and lemon wedges. Serve warm.