Making Creamy Tuscan Lobster Pasta is simple when you follow these steps:

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the linguine or fettuccine and cook according to package instructions until al dente. Drain and set aside.

1. Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant but not browned.

1. Add Tomatoes and Spinach: Stir in the cherry tomatoes and cook for 3-4 minutes, allowing them to soften. Add the chopped spinach and cook until wilted.

1. Prepare the Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir well, then add in the grated Parmesan cheese, Italian seasoning, and season with salt and pepper to taste.

1. Incorporate Lobster: Add the cooked lobster meat to the skillet and stir gently to combine. Allow it to heat through for 1-2 minutes.

1. Combine with Pasta: Add the drained pasta to the skillet, tossing to coat all the noodles in the creamy sauce. If the sauce is too thick, add a splash of pasta water to reach your desired consistency.

1. Serve Immediately: Plate the pasta and garnish with fresh basil and lemon wedges as desired.