Bring a large pot of salted water to a rolling boil. Add bucatini pasta and cook until al dente, around 8–10 minutes. Reserve ½ cup pasta cooking water, then drain pasta.

In a skillet, melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat until the butter foams.

Add 3 cloves of minced garlic and a pinch of red pepper flakes. Sauté for about 1 minute until garlic is fragrant.

Pour in ½ cup of dry white wine and allow it to simmer for 2–3 minutes, reducing slightly.

Gently fold in 1 cup of cooked lobster meat, mixing lightly to coat in the sauce and heat through.

Add the drained bucatini directly into the skillet, tossing gently with the lobster and sauce, adding reserved pasta water gradually.

Season with salt and pepper to taste, adjusting flavors as needed.

Remove from heat and toss in a generous handful of chopped fresh parsley.

Plate the Lobster Bucatini and finish with shaved Parmesan on top.