Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the cherry tomatoes to the skillet and cook until they begin to soften, about 3-5 minutes.

Pour in the heavy cream and bring to a gentle simmer.

Stir in the fresh spinach, cooked lobster meat, Italian seasoning, salt, and pepper. Cook for another 2-3 minutes until the spinach wilts and the lobster is heated through.

Add the cooked fettuccine to the skillet, tossing to combine everything well.

Remove from heat and stir in the grated Parmesan cheese until melted and creamy.

Serve immediately, garnished with fresh basil.