Boil a pot of salted water and cook the fettuccine pasta according to package instructions until al dente, then drain and set aside.

In a large skillet, melt the butter over medium heat until bubbly.

Add the minced garlic to the skillet and sauté for about 1 minute or until fragrant.

Pour in the heavy cream, stirring gently, and bring to a simmer.

Stir in the grated Parmesan cheese gradually until it melts and smoothens the sauce.

Toss in the cooked lobster and fresh spinach, cooking until the spinach wilts, about 2-3 minutes.

Gently toss the cooked fettuccine into the sauce until evenly coated.

Season with salt and pepper to taste, and serve immediately.