Bring a large pot of salted water to a rolling boil over high heat. Add the linguine pasta and cook until al dente, typically about 8-10 minutes. Reserve about 1 cup of the pasta water, then drain and set aside.

In a large skillet, heat olive oil and unsalted butter over medium heat. Once the butter is melted, add minced garlic, sautéing for 1-2 minutes until aromatic.

Stir in lobster meat, allowing it to warm through for about 2-3 minutes. Sprinkle in red pepper flakes, adjusting to taste, and season with salt and pepper.

Pour in white wine, stirring to combine, and let it simmer for 3-4 minutes until the liquid reduces slightly. Add halved cherry tomatoes and cook for an additional 2 minutes.

Lower heat to medium-low and stir in heavy cream. Allow the sauce to simmer for an additional 2 minutes.

Add the drained linguine to the skillet, tossing everything together. Gradually mix in reserved pasta water until sauce reaches preferred creaminess.

Remove from heat and stir in remaining unsalted butter, lemon zest, and lemon juice. Toss to combine well.

Plate immediately, garnishing with fresh parsley and additional lemon wedges if desired.