Step 1: Prepare the Lobster
Start by cooking the lobster tails. Bring a large pot of water to a boil and lightly salt it. Add the lobster tails and cook for 6-8 minutes, or until the lobster meat is opaque and cooked through. Once cooked, remove the lobster tails from the pot and let them cool slightly. When cool enough to handle, remove the meat from the shells, chop it into bite-sized pieces, and set aside for later.

Step 2: Cook the Linguine
In the same pot, bring fresh salted water to a boil and cook the linguine according to the package instructions, until al dente (about 10-12 minutes). Drain the pasta and set aside, reserving a cup of the pasta water.

Step 3: Make the Alfredo Sauce
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

Step 4:
Stir in the flour (if using) to create a roux, cooking for 1-2 minutes to eliminate the raw flour taste. Slowly whisk in the heavy cream and whole milk, stirring constantly to combine. Bring the mixture to a simmer and cook for 5-7 minutes, stirring often, until the sauce begins to thicken slightly.

Step 5:
Once the sauce has thickened, reduce the heat to low and slowly whisk in the freshly grated Parmesan cheese until it melts smoothly into the sauce. Season with salt, pepper, and a pinch of nutmeg if desired.

Step 6:
Add the sherry (if using), stirring to incorporate it into the sauce. The sherry adds a subtle depth of flavor, enhancing the creamy Alfredo sauce with a touch of sophistication. Simmer for another 2-3 minutes, allowing the flavors to meld together.

Step 7: Combine Pasta and Sauce
Toss the cooked linguine into the Alfredo sauce, stirring to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Step 8: Add Lobster
Gently fold the chopped lobster meat into the pasta and sauce mixture, reserving a handful of lobster to use as a topping. Cook for an additional 1-2 minutes to warm the lobster through, being careful not to overcook it.

Step 9: Serve
Transfer the Lobster Alfredo to serving plates. Top with the reserved chopped lobster meat and garnish generously with freshly chopped parsley for a burst of color and freshness.