In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the Seafood

In a skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add shrimp and scallops, cooking until shrimp are pink and scallops are opaque, about 3-4 minutes. Remove from heat and let cool.

Mix the Herbed Fettuccine

In a large bowl, combine the cooled fettuccine with cooked shrimp and scallops. Add chopped parsley, basil, lemon juice, salt, and pepper. Toss to combine.

Assemble the Dish

On a large serving platter, create a bed of lettuce and spinach. Top with the herbed fettuccine and seafood mixture. Finally, place the chilled lobster half on top.

Serve

Serve immediately, garnished with additional herbs if desired.