Bring a large pot of salted water to a boil. Add the linguine or fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

In a separate pot of salted water, add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove them from the pot, allow them to cool slightly, then crack the shells and extract the meat. Cut the lobster meat into bite-sized pieces and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute.

Stir in the cherry tomatoes and cook until they soften, about 3-4 minutes. Add the white wine and allow it to simmer for 2-3 minutes, letting the alcohol evaporate.

Reduce the heat to low and stir in the heavy cream. Allow it to simmer for 2-3 minutes until slightly thickened. Add the grated Parmesan cheese and stir until melted and combined. Season with salt and pepper to taste.

Gently fold in the cooked lobster meat and the drained pasta into the sauce. If the sauce is too thick, add some reserved pasta water a little at a time until you reach your desired consistency.

Remove from heat and stir in the chopped parsley.

Serve the lobster pasta in bowls with lemon wedges on the side for squeezing over the top.