Cook the pasta according to package instructions.
Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add the panko, toss to coat in olive oil and cook undisturbed for 3-4 minutes until the bottom begins to turn golden brown. Toss and cook 1-2 more minutes until lightly toasted. Set aside.
While the pasta is cooking, melt the butter in a large pot over medium heat (I use my dutch oven) then add the champagne, garlic, shallot, parsley, lemon juice, salt, and pepper.
Place the lobster tails in the pot, cover and simmer for 5-6 minutes, or until they turn opaque and curl up. Transfer the tails to a cutting board and chop into 1 inch chunks.
Mix the half and half into the butter sauce and reduce the heat to medium-low, then transfer the cooked pasta and parmesan cheese into the pot with the butter sauce and mix. Carefully mix in the lobster, and heat for 1-2 minutes to warm up the lobster. Then mix in the toasted panko.
Garnish with more parmesan cheese and parsley if desired. I also like to add a squeeze of lemon juice and some lemon zest for a little zing!