Boil a lg pot of water. Season liberally with salt. Add 1 pound linguine pasta. Cook until just under aldente. Reserve cooking liquid. Using kitchen shears, cut (4)- 5 ounce lobster tails length-wise so there are two equal pieces and the flesh is showing. Season flesh with salt and pepper. In a large saute pan, add 4 tbsp of butter over a med heat. Once it's melted add lobster tails and 10 garlic cloves, chopped. Cook lobster tails shell side down for 1-2 minutes until they start to turn slightly red, spoon some of the garlic and butter over the flesh as it cooks. Flip so that the lobster is flesh side down, make sure it cooks in the butter and garlic. Cook another 1-2 minutes until shell is bright red and meat is white. Do not overcook!!! Remove lobster tails, trying to get off all the garlic off. Remove meat from the shells and chop into bite-sized pieces. Set aside. Add 2 tbsp butter to the pan along with 4 tbsp lemon juice, 2 tsp lemon zest and 1/2 tsp red pepper flakes. Add linguine and salt, toss to coat and add 1 tbsp olive oil. If needed add starchy pasta water to loosen the sauce up. Add lobster and chopped parsley back into the pasta. Toss. Season with salt and pepper.