In a large stockpot, boil 4 to 5 quarts of water and cook the pasta according to package directions.
Meanwhile, in a large skillet or saucepan, melt the butter over medium heat. Once the butter has melted, add the lobster meat and cook until the meat has changed color, about 4-5 minutes.
Add the garlic and paprika, and sauté with the lobster meat for about 1 minute, just to soften the garlic.
Pour in the heavy cream and grated parmesan and stir until the parmesan has melted into the sauce.
Add the cooked pasta to the saucepan or skillet, along with ¼ cup of the starchy pasta water. Stir all together. Season with salt and pepper. Add more pasta water as needed to get the sauce to your desired consistency. Add 1 teaspoon of lemon juice, stir, and taste; add more lemon juice if needed.
Garnish with parsley just before serving.
Notes
** Save the lobster shells to make a flavorful seafood broth later!Pasta: Typically 8 ounces of pappardelle pasta is enough to feed 4 people, as 2 ounces per person is the recommended serving by pasta companies. However, feel free to add more pasta if you want! I've made this recipe with 8-12 ounces, keeping the measurements for the other ingredients the same, and it's just as delicious. If you make 16 ounces of pasta, however, you might want to increase the ingredients for the sauce. Dairy-free options: use your favorite dairy-free cream and dairy-free grated parmesan cheese alternative. Storage: allow the pasta to cool, then store in an airtight container in the refrigerator for up to 4 days.