Bring a large pot of salted water to a boil (212°F / 100°C). Cook pappardelle until al dente, 9–10 minutes. Reserve 1 cup pasta water before draining.Heat olive oil in a skillet over medium-high heat (375°F / 190°C). Sear lobster meat 60–90 seconds per side until opaque and golden at edges.Lower heat to medium, melt butter, add garlic, and cook until fragrant, about 30 seconds.Pour in heavy cream and stock; whisk constantly until thickened, 3–4 minutes.Add drained pappardelle, parmesan, and lemon juice; toss until coated. Fold in seared lobster and warm through, 1–2 minutes.Garnish with parsley and black pepper. Serve immediately.
