Cilantro Parsley

Separate the lobster shell and meat.
In a large deep saucepan on medium heat, add the cherry tomatoes until they start to burst, about 4-8 minutes. Add the butter, oil, shallots and garlic and cook until the shallots are soft and garlic is fragrant, about 3 minutes. Add the tomato paste and cook, stirring, for another 2 minutes. Add the whole tomatoes and cook for 6-8 minutes, breaking the tomatoes apart with a wooden spoon. Add the bay leaves, lobster shells, stir, cover and cook for 1 hour, until the sauce has that lobstery taste to it.
Cook pasta until al dente.
Uncover the sauce and remove the lobster shells and bay leaves. Add the spinach and heavy cream and cook until the spinach is soft, about 2-3 minutes. Cut the lobster meat into pieces and add into the sauce. Add the pasta and mix well. Serve with parmesan cheese.