In a large pot, bring salted water to a rolling boil over high heat. Add bucatini and cook for about 9-11 minutes until al dente, stirring occasionally. Reserve ½ cup of pasta water before draining the pasta in a colander.

In a large skillet, melt 3 tablespoons of unsalted butter with 2 tablespoons of olive oil over medium heat. Add the minced garlic and optional red pepper flakes, sautéing for about 1 minute or until fragrant and lightly golden.

Carefully pour in ½ cup of dry white wine, stirring gently to deglaze the pan. Allow the mixture to simmer for about 2-3 minutes, letting the alcohol evaporate and the flavors concentrate.

Introduce the cooked lobster meat into the skillet, gently tossing it with the sauce for about 2 minutes until the lobster is warmed through.

Add the drained bucatini directly into the skillet. Toss the pasta with the sauce, ensuring each strand is coated. Gradually incorporate the reserved pasta water, until the sauce reaches your desired consistency.

Season the Lobster Bucatini with salt and freshly cracked pepper to taste. Stir in ¼ cup of chopped fresh parsley for brightness and plate the pasta, finishing with a sprinkle of shaved Parmesan cheese.