Start by boiling water for pasta. While the water boils, add the entire package of creme fraiche to a bowl and zest from 1-2 lemons, depending on how much tartness you prefer. Squeeze juice from 1-2 lemons in as well, again depending on tartness level.
Whisk well and drizzle olive oil into mixture, about 1-2 tablespoons. Add some grated parmesan, about 1/4 cup but this can be omitted. Season with salt and pepper. Set aside.
Cook pasta until al dente and drain, reserving about a cup of pasta water. Put the pasta back into the pot under a low heat and add lemon creme fraiche mixture in. Mix well being careful not to cook the pasta too much and add pasta water if needed to thin it out. Season again with salt, pepper, EVOO, and Parmesan if needed.
Take the pasta off the heat and add the lobster meat, making sure the lobster meat is room temperature and not too cold. Garnish with finishing salt, pepper, drizzle of EVOO and more parmesan. Add some chopped chives for a nice garnish!