1-Start by poaching the 3 lobster tails in 2 cups of dry white wine with 3 to 4 sprigs of fresh thyme. Simmer for 5 to 6 minutes until the lobster turns red and curls, then extract and chop the meat. While that’s happening, cook 10 ounces of fettuccine pasta in salted boiling water until al dente, reserving 1/4 to 1/3 cup of pasta water before draining.

2-Next, heat 1 tablespoon of olive oil in a skillet over medium heat and add 1 finely chopped medium shallot, 2 finely chopped garlic cloves, 1/4 teaspoon salt, and freshly cracked black pepper to taste. Sauté for 1 to 2 minutes until fragrant. Add 1 cup of heavy cream and bring to a gentle simmer without boiling, then reduce the heat and stir in 2 tablespoons salted butter, the zest of 1 lemon, 1/3 cup grated parmesan cheese, and additional salt as needed until everything melts and blends smoothly.

3-Adjust the sauce consistency with the reserved pasta water and juice of half a lemon. Stir in the chopped lobster meat and warm on low heat for about one minute. Toss the cooked pasta with the sauce to coat evenly, adding more pasta water if needed. Serve immediately, garnished with fresh basil leaves, extra lemon zest, cracked black pepper, and lemon wedges for a fresh finish. Remember, this dish is best enjoyed fresh, so follow these steps closely for optimal results.