Cook the fettuccine pasta according to package instructions until al dente, drain and set aside.

In a large skillet over medium heat, heat the olive oil and add the lobster. Cook until the lobster is just opaque, about 5-6 minutes, then remove from the skillet and set aside.

In the same skillet, add the butter and garlic, cooking until the garlic is fragrant, about 1 minute.

Add the heavy cream, bring to a simmer, then reduce heat to low. Stir in the grated Parmesan cheese until melted and smooth.

Return the lobster to the skillet, season with salt and pepper, and cook for an additional 2-3 minutes.

Toss the cooked pasta into the sauce, ensuring it's well coated.

Serve garnished with fresh parsley and lemon wedges on the side.