Start by cooking the lobster tails. Bring a large pot of salted water to a boil. Add the lobster tails and cook for about 5-6 minutes, until the shells turn bright red and the meat is opaque. Once done, remove the lobster tails and let them cool slightly. Once cool enough to handle, remove the meat from the shells, and chop it into bite-sized pieces. Set aside.

In the same pot of salted water, cook the fettuccine (or linguine) according to the package instructions until al dente. Drain, reserving a little pasta water for later. Set the pasta aside.

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped shallot, sautéing for about 2-3 minutes until fragrant and soft.

Add the white wine to the skillet, scraping up any bits from the bottom of the pan. Let it cook for 2-3 minutes, reducing slightly. Stir in the lobster stock (if using), bay leaves, and dried oregano. Bring to a simmer and let cook for another 3-4 minutes to meld the flavors. Lower the heat and add the heavy cream and butter. Stir until the butter has melted and the cream is well combined.

Add the chopped lobster meat to the skillet and cook for 2-3 minutes until heated through. Add the cooked pasta to the skillet, tossing everything together to coat the pasta in the creamy sauce. If the sauce seems too thick, add a little of the reserved pasta water to reach your desired consistency.

Squeeze fresh lemon juice over the pasta and season with salt and freshly ground black pepper to taste. Remove the bay leaves and discard.

Serve the creamy lobster pasta in bowls, garnishing with freshly chopped parsley and optional grated Parmesan cheese for added richness.