Gather all your ingredients to ensure a fuss-free cooking experience. Dice the cooked lobsters into bite-sized pieces, mince the garlic, and juice the lemons.

Boil a large pot of salted water over high heat. Once boiling, add the linguini and cook until al dente, about 8 to 10 minutes. Drain the pasta, reserving some pasta water, and set aside.

In a large skillet, heat the butter over medium heat until it becomes bubbly and fragrant.

Add in the minced garlic and red pepper flakes. Sauté for 1 to 2 minutes, stirring frequently, until fragrant but not brown.

Pour in the white wine and lemon juice, stirring to combine. Let the mixture simmer for a few minutes to reduce and intensify in flavor.

Add the diced lobster to the skillet, seasoning with salt and black pepper. Cook for an additional 2 to 3 minutes until heated through.

Add the drained linguini into the skillet, tossing gently to coat thoroughly. If too dry, add a splash of reserved pasta water.

Taste and adjust seasoning as necessary. Add more lemon juice or red pepper flakes if desired.