Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

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

Add the minced garlic and cherry tomatoes to the skillet, cooking for another 2-3 minutes until the tomatoes begin to soften.

Pour in the heavy cream and chicken broth, stirring to combine. Add the Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer.

Stir in the chopped lobster meat and fresh spinach, cooking until the spinach wilts, about 2-3 minutes.

Add the cooked fettuccine to the skillet, tossing to coat the pasta in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

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

Serve immediately, garnished with fresh basil leaves.