lobster and linguine

So J brought some lobster home the other night. He knows the way to my heart. I wanted to cook up something with the lobster tail meat and so came the linguine. Here is my recipe, which may I add, can also be used with crab, mussels, or any other seafood your stomach desires. I'm not big on measurements like, teaspoon, tablespoon, yada yada yada. Unless it involves baking or ingredients with very strong flavors. I do apologize for the picture. I could've presented it better but i'm a hungry girl. This dish is simple, yet plate lickin good.

(for 1-2 servings)
1 lobster tail (cooked in the shell, then cut into chunks)
olive oil
3 garlic cloves (chopped)
crushed red pepper flakes
pinch of kosher salt
freshly grated parmesan
linguine
lemon wedge

1. Boil water and cook linguine until al dente.
2. In pan, heat oil, add garlic and cook til slightly tender. Do NOT cook til brown or will have a slightly bitter taste. Unless you like that then go right ahead.
3. Add crushed red pepper to bring out the heat of the pepper, then add the lobster meat, kosher salt. Saute for a minute.
4. Plate linguine and spoon lobster on top.
5. Squeeze out juice from lemon and grate parmesan all over.
6. Eat.

Buon appetito!