Prepare the lobster by boiling a large pot of salted water. Cook lobster tails for 8-10 minutes until bright red. Allow to cool, then extract and chop the meat.

Cook the pasta in another pot of salted water according to package instructions, usually 8-10 minutes, until al dente. Reserve pasta water, then drain.

Sauté minced garlic in olive oil over medium heat for 1-2 minutes until fragrant.

Add heavy cream to the skillet and let it simmer for 3-5 minutes until slightly thickened.

Combine chopped lobster and halved cherry tomatoes into the cream sauce and cook for another 2-3 minutes.

Fold the drained pasta into the sauce, adding reserved pasta water as needed for consistency.

Stir in chopped basil, salt, pepper, and red pepper flakes. Mix thoroughly for 1-2 minutes.

Serve the pasta topped with grated Parmesan and lemon wedges.