Step 1: Cook the spaghetti according to package directions in a large pot of generously salted boiling water until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
Step 2: While the pasta cooks, heat the olive oil and butter in a large skillet or Dutch oven over medium heat. Add the minced shallot and sauté for 2-3 minutes until it softens and becomes translucent.
Step 3: Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to let the garlic burn.
Step 4: Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce by half, which should take about 3-4 minutes.
Step 5: Stir in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and cook for 5-7 minutes, stirring occasionally, until the sauce has slightly thickened.
Step 6: Remove the skillet from the heat and stir in the grated Parmesan cheese until it is fully melted and the sauce is smooth. Season the sauce generously with salt and freshly ground black pepper to taste.
Step 7: Add the cooked lobster meat and the 2 tablespoons of chopped fresh parsley to the sauce. Gently toss to coat the lobster and warm it through. Be careful not to overcook the lobster, as it can become tough.
Step 8: Add the drained al dente spaghetti directly into the skillet with the creamy lobster sauce. Toss thoroughly to combine, ensuring every strand of pasta is coated. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until you reach your desired consistency.
Step 9: Serve immediately in warm bowls, garnished with additional fresh parsley and a sprinkle of grated Parmesan cheese. Enjoy your gourmet creation!