Bring a large pot of salted water to a rolling boil. Add bucatini pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.

In a large skillet, heat unsalted butter and olive oil over medium heat until melted and bubbly. Add minced garlic and red pepper flakes, sauté for 1 minute.

Pour in the dry white wine, stirring to combine. Allow the mixture to simmer for 2-3 minutes until slightly thickened.

Gently fold in the cooked lobster meat, tossing for about 2 minutes to warm through.

Transfer the drained bucatini to the skillet, mixing well. Gradually add reserved pasta water until the sauce reaches a creamy consistency.

Season with salt and pepper, stirring in chopped parsley. Toss everything to combine and garnish before serving.

Divide among plates and garnish with freshly shaved Parmesan cheese. Serve immediately.