Bring a large pot of salted water to a boil. Add your fettuccine and cook according to package directions until al dente (usually about 8–10 minutes). Drain and set aside.

While your pasta is cooking, bring a small pot of water to a boil and add the lobster tails. Boil for about 5–7 minutes or until the shells turn bright red and the meat is opaque. Remove the lobster from the pot, let it cool slightly, then carefully extract the meat from the tails and cut it into bite-sized pieces.

In a large skillet, melt the butter with the olive oil over medium heat. Add in the minced garlic, sautéing it for about a minute until it's fragrant (but be careful not to burn it!).

Pour in the heavy cream, stirring gently to combine. Allow it to simmer for 2–3 minutes before adding the Parmesan cheese, whisking it together until melted and creamy. Season with salt and pepper to taste.

Add the cooked fettuccine and lobster pieces to the skillet, tossing everything together until the pasta is coated in the sauce. If it seems a bit thick, feel free to add a splash of pasta water to loosen it up.

Plate the pasta and garnish with chopped parsley and a sprinkle of red pepper flakes if you’re feeling adventurous. Voila! You've just mastered Lobster Alfredo Pasta!