Start by bringing a large pot of salted water to a vigorous boil over high heat. Once boiling, add the bucatini pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Reserve about ½ cup of the starchy pasta water before draining.

In a large skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat. Allow the butter to melt completely without browning, which should take about 2 minutes.

Add 4 minced garlic cloves and a pinch of red pepper flakes to the melted butter and oil. Sauté for about 1 minute until the garlic is fragrant and just starting to turn golden.

Pour in ½ cup of dry white wine and let it simmer for 2-3 minutes until reduced slightly, concentrating the flavor.

Gently fold in 2 cups of cooked lobster meat into the skillet. Toss the lobster in the sauce and heat through for about 2 minutes.

Add the drained bucatini directly to the skillet with the lobster and sauce. Toss gently for about 1 minute and gradually mix in reserved pasta water until the sauce reaches desired consistency.

Season the Lobster Bucatini with salt and pepper to taste. Stir off the heat to avoid overcooking the lobster while allowing it to soak in the flavors.

Finally, stir in ¼ cup of freshly chopped parsley. Plate generously and garnish with grated Parmesan cheese. Serve immediately.