Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook for about 8-10 minutes or until al dente. Drain and reserve about a cup of the pasta water.

If using uncooked lobster tails, boil them in water for 5-7 minutes until bright red. Remove and cool, then extract meat and chop into bite-sized pieces.

In a skillet, heat 3 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not burnt.

Stir in the red chili flakes and cook for another minute to infuse the garlic oil.

Toss the cooked spaghetti and chopped lobster into the skillet, coating the pasta well with garlic oil. Season with salt, pepper, lemon zest, and juice.

In a separate pan, heat olive oil and toast the breadcrumbs until golden brown, about 3-5 minutes. Season with a pinch of salt.

Plate the Lobster Spaghetti and generously sprinkle the crispy breadcrumbs on top with fresh parsley. Add Parmesan if desired.