Cook the fettuccine according to package directions in a large pot of salted boiling water until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water. Drain the pasta and set aside.

While the pasta cooks, melt the butter in a large skillet or deep pan over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to brown it.

Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Reduce the heat to low.

This is the key step for that silky, clinging sauce: Gradually add 1/2 cup of the reserved pasta water to the cream, stirring constantly. Continue to stir gently for 3-5 minutes, allowing the sauce to thicken slightly and emulsify. The starch from the pasta water will bind with the cream to create a luscious texture that coats every noodle. If the sauce becomes too thick, add a little more pasta water a tablespoon at a time until you reach your desired consistency.

Remove the skillet from the heat. Stir in the grated Parmesan cheese, salt, and black pepper until the cheese is fully melted and incorporated, creating an even smoother sauce.

Add the cooked lobster meat to the sauce and stir gently to warm through.

Add the drained fettuccine directly into the skillet with the sauce and lobster. Toss everything together until the pasta is thoroughly coated with the silky sauce.

Serve immediately, garnished with fresh chopped parsley and extra Parmesan cheese if desired.