Cook linguine pasta according to package directions. Drain and rinse with cool water to stop the cooking process. Toss noodles with 2 teaspoons of olive oil to keep them from sticking together. Cover and set aside.
Cooking the Lobster
Using kitchen shears, cut down the center of the lobster shell to the tail, do not cut the tail. Turn lobster over and loosen the meat from the shell, leaving the meat connected near the head end.
Fill a stock pot 2/3 full and bring to a rolling boil over medium-high heat. Drop in the Kosher salt and stir to combine. You want the water to be very salty. Add lobster to the boiling salt water. Cook for one minute (no need to bring back to a boil), turn off heat and leave in water for 2 minutes.
Use tongs to remove lobster to a cutting board. Do NOT discard cooking water yet. Remove 1 1/4 cups of the cooking water (seafood stock) and discard (or save and freeze) the rest. Save the stock pot for a later step.
Remove the meat from the shell and chop into bite-sized chunks. Set aside.
Making the Sauce
Heat olive oil in a deep sided skillet over medium-high heat until shimmering. Add garlic and saute 1 minute or until fragrant. Add onion, green bell pepper, and celery and cook for 3-4 minutes to soften.
Sprinkle in garlic salt and onion powder. Stir to combine. Add 1 1/4 cup of the seafood stock (water you boiled the lobster in) and the heavy whipping cream to the skillet. Stir together and bring to a boil.
Turn heat down on the sauce to simmer and use immersion blender to break down the big chunks. Turn off heat. Place colander over the empty stock pot. Strain the sauce through colander to remove the vegetable chunks.
To the sauce in the stock pot over medium-high heat, whisk in the parmesan cheese.
Make a slurry from the cornstarch and water and add it to the stock pot. Bring sauce to a boil then reduce to a simmer. Simmer for 10-15 minutes or until sauce begins to the thicken.
Add cooked linguine noodles to the sauce, toss in the lobster chunks.
Notes
We used 4 lobster tails. However, if you prefer more lobster in your pasta, you can up the tails to 6. If you are using already cooked lobster meat, be sure to add seafood stock to your shopping list since you won’t be boiling the lobster yourself (hence where your seafood stock comes from!).
You can use linguine, angel hair, spaghetti, or fettuccine.