Bring a large pot of water to a rolling boil. Season liberally with salt.

Using kitchen shears, cut a slit from the end of each lobster tail and cut the upper part of the tail lengthwise. Do the same with the bottom part.

Season the lobster tails with salt and pepper.

Heat a large sauté pan on medium heat and add 4 tbsp of butter.

Once the butter melts, add the lobster tails (shell-side down) and minced garlic. Cook for 2-3 minutes until they start turning red.

Flip the tails to be flesh-side down and cook for another 1-2 minutes.

Remove from heat, let cool slightly, and chop into bite-sized pieces.

Meanwhile, cook the linguine until just under al dente. Reserve some cooking liquid.

In the sauté pan, add the remaining 2 tbsp of butter, lemon zest, lemon juice, red pepper flakes, and 1/4 tsp of salt. Simmer for 1-2 minutes.

Add the linguine, the remaining salt, and olive oil. Toss everything, adding starchy cooking water if needed to loosen.

Add the parsley and lobster pieces, tossing until everything is heated through.

Serve in a large, shallow bowl, garnished with extra parsley and lemon wedges on the side.