Remove lobster meat from the shell. Cut into 1″ pieces.
Add butter to a saute pan over medium heat. Add in lobster pieces and cook, tossing frequently until cooked through. Set aside.
In a pot, boil water. Add in pasta and cook until al dente.
When straining pasta water from pasta, reserve 1/4 cup pasta water. Pour pasta and reserved pasta water back into the warm pot and immediately add in cheese and spinach. Stir until cheese is melted and spinach is wilted.
Add in greek yogurt, cooked lobster, and truffle sea salt and stir until it is evenly incorporated. Serve garnished with a fresh thyme sprig.