Bring a large pot of salted water to a rolling boil. Cook the bucatini until al dente, about 8-10 minutes. Drain and reserve 1/2 cup of the pasta water.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add minced garlic and finely chopped shallot, sauté for 2 minutes until fragrant.

Pour in 1 cup of chicken broth or seafood stock and the juice of half a lemon. Add red chili flakes if desired. Simmer for 2-3 minutes.

Gently fold in lobster meat, cooking for 1-2 minutes until heated through. Avoid overcooking.

Add the cooked bucatini and reserved pasta water along with 1/2 cup of freshly grated Parmesan. Toss to combine.

Season with salt and pepper. Top with fresh parsley and extra Parmesan before serving.