Add salt to a big pot of water and set it to a boil.
COOK GARLIC AND LOBSTER:
In a large, deep skillet (with a lid) over medium-low heat, melt 2 tablespoons of butter.
Once melted, add the garlic and cook until fragrant, about 30-60 seconds.
Add the lobster tails and cooking wine to the pan. Cover the pan and steam the lobster tails for 6-8 minutes or until the tails are a bright reddish-orange and the meat is white or opaque-white.
Remove the lobster tails from the pan to cool slightly before removing the meat.
Place the lobster tails on a cutting board.
Use a clean kitchen towel to shield your hands from the heat and to hold the lobster tails while you use kitchen shears to cut the lobster tails right down the middle on the top and bottom of the shell.
Set the meat aside.
Pull out the meat, and dice the meat into 2-inch pieces.
COOK PASTA:
Cook the fettuccine as per the package instructions and drain.
MAKE ALFREDO SAUCE:
While the lobster cools, make the sauce.
Add the remaining 5 tablespoons of butter to the pan and melt the butter.
Once melted, add in whipping cream and pepper and bring the mixture to a bubble (NOT a boil). Once bubbling, reduce the heat to simmer and simmer while often stirring until the mixture has thickened. This will take about 5 minutes.
Add in the Parmesan and mozzarella cheese and continue to cook and occasionally stir until the sauce has thickened. This will take about 5-10 minutes.
TO FINISH:
Toss the alfredo sauce and lobster together with the drained, drained fettuccine.
Serve with chopped parsley, lemon wedges, and shaved or grated Parmesan.