Bring a large pot of salted water to a rolling boil. Cook the bucatini according to package instructions until al dente, about 8–10 minutes. Reserve 1/2 cup pasta water before draining.

In a large skillet over medium heat, melt the butter and olive oil until frothy.

Add minced garlic and red pepper flakes to the skillet. Sauté for about 1 minute until fragrant and golden.

Pour in the white wine and simmer for 2-3 minutes until reduced by half.

Stir in the cooked lobster meat and warm gently for 1-2 minutes.

Add the drained bucatini to the skillet and toss with the lobster and sauce. Gradually mix in reserved pasta water for desired consistency.

Season with salt and pepper, adjusting flavors as needed.

Off heat, toss in chopped parsley and combine.

Serve immediately in warm bowls with a sprinkle of Parmesan cheese.