In a large pot, bring salted water to a boil. Carefully add the lobster tails, cooking them for 8-10 minutes until they turn bright red. Remove the lobster and allow to cool slightly. Cut down the shell and extract the lobster meat, chopping it into bite-sized pieces.

In a separate pot, bring water back to a boil and season generously with salt. Add your linguine or spaghetti, cooking until al dente (about 8-10 minutes). Reserve a cup of pasta water before draining. Drain the pasta and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Avoid burning the garlic.

Reduce the heat and pour in the heavy cream, stirring gently. Simmer for about 3-5 minutes until it thickens slightly.

Add the chopped lobster and halved cherry tomatoes into the sauce, gently tossing to combine. Simmer together for 2-3 minutes.

Add the reserved pasta to the skillet, tossing to coat evenly with the sauce. Incorporate reserved pasta water if the sauce is too thick.

Stir in fresh basil, salt, pepper, and optional red pepper flakes. Mix well to enhance flavor.

Plate the pasta, sprinkling grated Parmesan cheese over. Add lemon wedges on the side for garnish. Serve immediately.