Cook the linguine: Bring a large pot of salted water to a boil, add linguine, and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain.

Sauté the garlic: In a skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown it.

Add the lobster: Gently add lobster meat to the skillet, sauté for 2-3 minutes until heated through. Add red pepper flakes, salt, and pepper to taste.

Incorporate the wine and tomatoes: Pour in white wine, let it simmer for 3-4 minutes. Add halved cherry tomatoes and cook for an additional 2 minutes.

Create the creamy sauce: Lower heat and stir in heavy cream, simmer for 2 minutes. Add reserved linguine to the skillet, toss to combine. Adjust with reserved pasta water if too dry.

Finish with fresh flavors: Remove from heat, stir in butter, lemon zest, and lemon juice. Toss in chopped parsley and serve immediately.