Bring a large pot of salted water to a rolling boil over high heat. Add linguine and cook until al dente, about 9-11 minutes. Reserve about a cup of pasta water, then drain the linguine in a colander and set aside.

In a large skillet, melt together the butter and olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant and golden, being careful not to burn the garlic.

Pour in the heavy cream and bring to a gentle simmer, stirring occasionally for about 2-3 minutes. Gradually stir in the Parmesan cheese and lemon juice. Season with salt and pepper, adding reserved pasta water for a thinner consistency if desired.

Add the cooked linguine and lobster meat to the sauce, gently tossing to coat. Add red pepper flakes if using and continue tossing for another 2-3 minutes over low heat until heated through.

Divide the creamy lobster linguine among warmed plates, garnishing with freshly chopped parsley. Serve immediately with chilled white wine.