Cook the linguine pasta according to package instructions. Drain and set aside.

Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove from the pot and let them cool.

Once the lobsters have cooled, remove the meat from the shells and chop into bite-sized pieces.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.

Add the white wine to the skillet and let it simmer for 2-3 minutes until slightly reduced.

Pour in the heavy cream and bring to a simmer. Let the sauce cook for 5 minutes until it thickens slightly.

Stir in the grated Parmesan cheese and season with salt and pepper to taste.

Add the cooked linguine and chopped lobster meat to the skillet. Toss everything together until the pasta is evenly coated with the sauce.

Serve the lobster pasta hot, garnished with chopped parsley.