Bring a large pot of salted water to a boil. Add the bucatini pasta and cook for 9-11 minutes until al dente. Reserve ½ cup of cooking water before draining.

In a large skillet, heat the butter and olive oil over medium heat until melted and bubbling.

Add the minced garlic and red pepper flakes, sauté for about 1 minute until fragrant, but not browned.

Pour in the dry white wine to deglaze the skillet. Let it simmer for 2-3 minutes to reduce slightly.

Fold in the cooked lobster meat, gently tossing to heat through for about 1-2 minutes.

Introduce the drained bucatini to the skillet, tossing with the lobster and sauce. Gradually add reserved pasta water until desired creaminess is achieved.

Season with salt and pepper, mixing thoroughly. Remove from heat while keeping warm.

Just before serving, toss in chopped parsley and garnish with shaved Parmesan cheese. Serve immediately.