In a large pot, bring the white wine and fresh thyme sprigs to a boil over medium-high heat.

Add the lobster tails and lemon zest.

Reduce the heat to low, cover, and simmer for about 8-10 minutes, or until the lobster tails are opaque and cooked through.

Remove the lobster tails from the pot, let them cool slightly, then remove the meat from the shells and chop into bite-sized pieces. Set aside.

Cook the fettuccine pasta in a large pot of salted boiling water according to package instructions until al dente.

Before draining, reserve ¼ cup of the pasta cooking water. Drain the pasta and set aside.

In a large skillet or saucepan, heat the olive oil and butter over medium heat until the butter is melted.

Add the chopped shallot and minced garlic. Cook, stirring occasionally, until the shallots are translucent and garlic is fragrant, about 2-3 minutes.

Pour in the heavy cream, lemon zest, and lemon juice. Bring to a simmer and cook for 3-4 minutes, stirring occasionally, until slightly thickened.

Stir in the grated Parmesan cheese until melted and incorporated into the sauce.

Season with salt and freshly cracked black pepper to taste.

Add the chopped lobster meat to the sauce and gently toss to combine. Cook for another 2-3 minutes to heat through.

Add the cooked fettuccine pasta to the skillet with the creamy lemon sauce.

Toss gently to coat the pasta evenly with the sauce, adding reserved pasta water a little at a time if needed to loosen the sauce.

Divide the creamy lemon pasta with lobster among serving plates.

Garnish with fresh basil leaves and serve with lemon wedges on the side.