Bring 6 quarts of water to a rolling boil in a large pot over high heat; season generously with salt.

Cook the pasta according to package directions, stirring occasionally; reserve 1 cup of pasta water, then drain.

Meanwhile, melt butter in a medium saucepan over medium heat until soft and foamy.

Add minced garlic to the saucepan and sauté for 30 seconds until fragrant.

Pour the lobster bisque and heavy cream into the saucepan; stir to combine and heat gently over medium-low heat for 2 minutes.

Fold in the lobster meat and heat through for 3 to 5 minutes, stirring occasionally but without bringing to a boil.

Season the sauce with salt, fresh black pepper, and lemon juice to taste.

Add the drained pasta to the sauce and toss gently to coat; thin with reserved pasta water as needed.

Remove from heat, stir in half of the chopped parsley and half of the grated Parmesan cheese.

Divide among warmed bowls and garnish with remaining parsley and Parmesan before serving.