Bring a large pot of salted water to a rolling boil. Add the bucatini pasta and cook according to package instructions until al dente, about 9-11 minutes. Reserve ½ cup of the pasta water, then drain.

In a large skillet over medium heat, melt the unsalted butter and olive oil. Stir occasionally for about 2-3 minutes until fully melted and slightly foamy.

Add minced garlic and red pepper flakes to the skillet. Sauté for about 1 minute until fragrant and golden.

Pour in the dry white wine and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until it reduces by half.

Gently fold in the cooked lobster meat and stir for about 2-3 minutes until heated through.

Add the drained bucatini to the skillet, tossing with the lobster and sauce for 1-2 minutes. Gradually stir in the reserved pasta water.

Season with salt and pepper to taste. Stir in chopped parsley before serving.

Plate the Lobster Bucatini and garnish with shaved Parmesan. Serve immediately.