Bring a large pot of heavily salted water to a boil. Cook bucatini until al dente. Reserve 1 cup of starchy pasta water, then drain pasta.

In a large skillet over medium heat, melt 2 tablespoons butter with olive oil. Add chopped lobster meat, season lightly with salt and pepper, and cook for 1-2 minutes per side until opaque. Remove lobster and set aside.

Reduce heat to medium-low. Add remaining 2 tablespoons butter to the same skillet. Add minced garlic and red pepper flakes, sautéing for 30-60 seconds until fragrant.

Pour in white wine, scraping up browned bits from the bottom. Simmer for 2-3 minutes until reduced by half.

Slowly stir in the heavy cream. Bring to a gentle simmer and cook for 3-4 minutes until the sauce slightly thickens.

Add the cooked bucatini and grated Parmesan to the skillet. Toss vigorously, adding splashes of reserved pasta water as needed until a glossy sauce coats the noodles.

Remove from heat. Gently fold in the cooked lobster meat, lemon juice, and chopped parsley. Adjust salt and pepper to taste.

Serve immediately garnished with extra Parmesan and parsley.