In a large pot, bring salted water to a boil. Cook spaghetti until al dente for 8-10 minutes. Drain and toss with olive oil.

If using uncooked lobster tails, steam or boil for 5-7 minutes until shells are red and meat is opaque. Chop into bite-sized pieces.

In a skillet, heat olive oil until shimmering. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add red chili flakes to the garlic and cook for 1 minute until the oil takes on a golden hue.

Combine spaghetti and chopped lobster in the skillet. Season with salt, pepper, lemon zest, and juice. Warm for 2-3 minutes.

In a small pan, heat olive oil. Add breadcrumbs and toast until golden brown and crispy, about 3-5 minutes.

Serve the Lobster Spaghetti topped with chili breadcrumbs and chopped parsley. Sprinkle with Parmesan cheese if desired.