Start by placing the white wine and thyme into a small saucepan and bringing it to a boil. Reduce the heat to medium, add the lobster tails, and cover the pan. Simmer for about 5 minutes, or until the shells turn bright red and the meat becomes opaque. Remove the lobster tails, and once cooled slightly, use kitchen scissors to carefully cut the shell and extract the meat. Chop it into bite-sized pieces and set aside.

While the lobster cools, bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions, ensuring it’s al dente. Before draining, reserve a cup of the pasta water. This will help adjust the consistency of the sauce later.

Heat the olive oil in a large skillet over medium heat. Add the finely chopped shallots and minced garlic, cooking until soft and fragrant, about 2–3 minutes. Reduce the heat to low and stir in the heavy cream and butter, letting it gently bubble. Add the lemon zest and Parmesan cheese, stirring until the cheese melts smoothly. Season with salt and pepper to balance the flavors.

Add the drained fettuccine to the skillet, tossing to coat the pasta evenly in the creamy lemon sauce. Gently fold in the chopped lobster and a splash of reserved pasta water to achieve the perfect sauce consistency. Give everything a final squeeze of lemon juice and garnish with fresh basil leaves. Serve immediately while everything is warm and luscious!