Prepare the lobster tails: Brush the exposed meat of the split lobster tails with the 2 tablespoons of melted butter, then sprinkle evenly with smoked paprika and salt. Set aside.

Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining the pasta.

Grill the lobster tails: Preheat grill to medium-high heat. Place the lobster tails meat-side down first and grill for 3-4 minutes. Flip and grill for another 3-5 minutes, until the meat is opaque and cooked through. Remove from grill and slice the meat into bite-sized medallions.

Make the sauce: In a large skillet over medium heat, melt the remaining 4 tablespoons of butter. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to burn the garlic.

Deglaze and finish sauce: Pour in the white wine and let it simmer and reduce by half (about 2 minutes). Stir in the heavy cream and lemon juice. Bring to a gentle simmer and cook until the sauce slightly thickens. Season with salt and pepper to taste.

Combine and serve: Add the drained pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water, a splash at a time, until desired consistency is reached. Gently fold in the sliced grilled lobster meat. Garnish generously with fresh chopped parsley and serve immediately.