Bring a large pot of salted water to a boil. Add fusilli pasta and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add cherry tomatoes and spinach to the skillet, cooking until spinach wilts.

Pour in the lobster bisque and stir to combine. Let simmer for 5 minutes.

Add the cooked pasta to the skillet and toss to coat in the sauce. Season with salt and black pepper to taste.

Plate the pasta and garnish with chopped parsley and grated Parmesan cheese before serving.