Step 1: Cook the Linguine

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain. Drizzle with olive oil to prevent sticking and set aside.

Step 2: Prepare the Lobster Tails

1. Use kitchen shears to cut down the center of the lobster shell, exposing the meat. Gently lift the meat out of the shell, leaving the tail attached. Season with salt and pepper.

Step 3: Sear the Lobster

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the lobster tails, flesh side down, and sear for 2-3 minutes until lightly golden. Flip and cook for another 2 minutes. Remove from the skillet and set aside.

Step 4: Make the Scampi Sauce

1. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
2. Pour in the chicken or seafood broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Add red pepper flakes if desired. Simmer for 2-3 minutes.

Step 5: Combine the Pasta and Sauce

1. Return the lobster tails to the skillet and cook for another 2-3 minutes until fully cooked and opaque. Remove and set aside again.
2. Add the cooked linguine to the skillet, tossing to coat in the scampi sauce. If the pasta seems dry, add a bit of the reserved pasta water.

Step 6: Serve and Garnish

1. Divide the linguine among plates and top each serving with a lobster tail. Sprinkle with fresh parsley and serve with lemon wedges.