Cook the fettuccine according to package instructions until al dente.

Prepare the lobster tails by boiling or steaming them, then remove the meat and chop into bite-sized pieces.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

Add the cherry tomatoes to the skillet and cook until they soften, about 3-4 minutes.

Pour in the heavy cream and allow it to simmer for about 3-5 minutes, stirring occasionally.

Stir in the Parmesan cheese until melted and well combined, then add the lobster pieces.

Season with salt and pepper to taste, and stir in the fresh basil just before serving.

Toss the cooked fettuccine in the sauce, ensuring each strand is coated evenly with the creamy mixture.