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Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Add minced garlic and cook for an additional 1 minute.
Stir in the halved cherry tomatoes. Cook until they begin to soften and release their juices, about 5 minutes. Season with salt and pepper.
Add the thawed langostino tails to the skillet, cooking until just heated through, about 2 minutes.
Reduce heat to low and pour the lobster bisque into the skillet. Stir to combine all ingredients, allowing the sauce to warm through.
Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Stir in grated Parmesan cheese, lemon zest, and lemon juice. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
Divide the pasta among serving plates. Garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve immediately.