Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente, typically about 8-10 minutes. Drain and reserve pasta water.

If using raw lobster tails, cook in boiling water for about 8-10 minutes until shells are bright red. Remove meat and chop it.

In a large skillet, heat 3 tablespoons of olive oil. Add minced garlic and sauté until fragrant, about 1-2 minutes.

Add red chili flakes to the skillet and stir for another minute, allowing the flavors to meld.

Combine drained spaghetti and chopped lobster in the skillet. Toss well to coat and season with salt, pepper, lemon zest, and juice.

In a separate pan, heat 2 tablespoons of olive oil and toast breadcrumbs for about 3-5 minutes until golden.

Serve the lobster spaghetti on plates, topping with crispy chili breadcrumbs and garnishing with parsley and Parmesan.