Bring a large pot of salted water to a boil. Add the lobster tails and cook for 8-10 minutes until opaque. Remove and cool slightly, then chop into bite-sized pieces.

In the same pot, add linguine or spaghetti and cook according to package instructions (8-10 minutes). Reserve some pasta water before draining.

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Pour heavy cream into the skillet, stirring to combine, and let it simmer for 3-4 minutes.

Add the chopped lobster and halved cherry tomatoes, stirring gently for 2-3 minutes.

Incorporate the drained pasta into the skillet, adding reserved pasta water gradually until desired creaminess is achieved.

Season with fresh basil, salt, pepper, and red pepper flakes to taste.

Plate immediately, garnishing with grated Parmesan cheese and lemon wedges on the side.