1. Prepare the Lobster:
* If using frozen lobster tails, ensure they are fully thawed in the refrigerator overnight.
* Using kitchen shears, cut lengthwise through the top of the lobster shell, from the wide end towards the tail fins, stopping just before the fin. Be careful not to cut through the bottom shell.
* Gently separate the shell halves and carefully lift the meat out, keeping it attached at the base of the tail.
* Lift the meat and place it on top of the shell (piggyback style). Alternatively, you can remove the meat completely and chop it into bite-sized pieces after cooking. For this recipe, we’ll cook it on the shell initially for presentation and flavor, then chop.
* Rinse the lobster meat lightly under cold water and pat dry with paper towels. Season lightly with salt and pepper.

2. Prepare the Scallops:
* If your scallops have the small, tough side muscle (the adductor muscle), remove it. It will be a little rectangular tag on the side and will feel firmer than the rest of the scallop.
* Rinse the scallops under cold water and pat them very dry with paper towels. This is crucial for achieving a good sear.
* Season one side of the scallops with salt and freshly ground black pepper.

3. Cook the Pasta:
* Bring a large pot of generously salted water to a rolling boil.
* Add the linguine (or your pasta of choice) and cook according to package directions until al dente – typically 8-10 minutes. It should have a slight bite.
* Crucially: Before draining the pasta, reserve about 1.5 cups of the starchy pasta water. This liquid gold is essential for creating a silky sauce.
* Drain the pasta and set aside. You can toss it with a tiny drizzle of olive oil to prevent sticking if it will sit for more than a couple of minutes.

4. Cook the Seafood (while pasta is cooking or just after):
* Lobster: In a large skillet (cast iron is excellent), melt 1 tablespoon of butter with 1/2 tablespoon of olive oil over medium-high heat.
* Place the lobster tails, meat-side down, in the hot skillet. Cook for 2-3 minutes until the meat starts to turn opaque and slightly golden.
* Flip the tails and cook for another 2-4 minutes, or until the lobster meat is opaque and cooked through (internal temperature of 140-145°F / 60-63°C). Baste with the pan butter during the last minute.
* Remove the lobster tails from the skillet and set them aside on a cutting board. Once cool enough to handle, remove the meat from the shells and chop it into bite-sized chunks. You can reserve the shells for a future seafood stock if desired.
* Scallops: Wipe out the skillet if there are any burnt bits (or use a clean one). Add the remaining 1 tablespoon of butter and 1/2 tablespoon of olive oil to the skillet and heat over medium-high to high heat until the butter is melted and foamy, and the oil is shimmering.
* Carefully place the seasoned scallops in a single layer in the hot skillet, seasoned-side down. Do not overcrowd the pan; cook in batches if necessary.
* Sear the scallops for 1.5 – 2 minutes per side, without moving them, until they develop a deep golden-brown crust and are just opaque throughout. They should still be slightly translucent in the very center. Overcooked scallops become rubbery.
* Remove the scallops from the skillet and set them aside with the cooked lobster meat.

5. Build the Luscious Sauce:
* In the same skillet used for the scallops (no need to clean, the fond adds flavor!), reduce the heat to medium. Add the 2 tablespoons of olive oil and 2 tablespoons of butter.
* Once the butter is melted, add the chopped shallots and cook for 2-3 minutes, stirring occasionally, until softened and translucent.
* Add the sliced or minced garlic and red pepper flakes. Cook for another 1-2 minutes until the garlic is fragrant. Be careful not to burn the garlic, as it will turn bitter.
* Pour in the dry white wine. Increase the heat to medium-high and bring to a simmer, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. Let the wine reduce by about half, which should take 3-5 minutes. This concentrates the flavor and cooks off the alcohol.
* Reduce the heat to low. Stir in the heavy cream and the zest of one lemon. Let it gently simmer for 2-3 minutes to thicken slightly. Do not let it boil vigorously.
* Add about 1/2 cup of the reserved pasta water to the sauce. Whisk to combine. The starch from the pasta water will help the sauce emulsify and cling to the pasta. Add more pasta water, a tablespoon at a time, if the sauce seems too thick.
* Stir in half of the fresh lemon juice. Taste the sauce and season with salt and freshly ground black pepper as needed. Remember that the pasta water is already salty.

6. Combine and Serve:
* Add the cooked pasta to the skillet with the sauce. Toss gently to coat every strand thoroughly. If the sauce is too thick, add a little more reserved pasta water until it reaches your desired consistency.
* Add the chopped cooked lobster meat and the seared scallops to the pasta. Stir in most of the chopped fresh parsley, reserving some for garnish. Gently toss everything together to combine and allow the seafood to heat through for about 1-2 minutes. Be gentle to avoid breaking up the delicate scallops.
* Taste one last time and adjust seasoning if necessary – perhaps a bit more salt, pepper, or lemon juice to brighten the flavors.

7. Plating:
* Divide the Lobster and Scallop Pasta among warmed serving bowls or plates.
* Garnish generously with the remaining fresh parsley, snipped chives (if using), and an extra grating of lemon zest if desired. A small drizzle of high-quality extra virgin olive oil on top can also elevate the dish.
* Serve immediately and watch your guests revel in delight!