Cajun Lobster and Salmon Alfredo – Page 2

Directions for Cajun Lobster and Salmon Alfredo

Boil the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water for later use.
Set Aside: Toss the cooked pasta with a little olive oil to prevent it from sticking, and set it aside while you prepare the seafood and Alfredo sauce.

Season the Seafood: Season the lobster chunks and salmon with Cajun seasoning, salt, and pepper to taste. Make sure the seafood is evenly coated with the seasoning.
Cook the Lobster: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the lobster chunks and cook for about 3-4 minutes, turning them halfway through. The lobster should be opaque and cooked through. Remove the lobster from the pan and set it aside.
Cook the Salmon: In the same skillet, add the salmon chunks and cook for 3-4 minutes on each side, until they are golden and cooked through. Remove from the skillet and set aside with the lobster.

Melt the Butter: In the same skillet, reduce the heat to medium and melt the butter.
Sauté the Garlic: Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant.
Add the Cream and Milk: Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer, and let it cook for 3-4 minutes, allowing it to thicken slightly.
Stir in the Parmesan: Add the grated Parmesan cheese and continue stirring until the sauce is smooth and creamy. If you prefer a spicier sauce, you can add an extra 1/2 teaspoon of Cajun seasoning at this point. Season with salt and pepper to taste.
Adjust the Consistency: If the sauce is too thick, you can add some of the reserved pasta water to reach your desired consistency.

Combine the Seafood and Pasta: Add the cooked fettuccine to the Alfredo sauce and toss to coat the pasta in the creamy sauce.
Add the Seafood: Gently fold in the cooked lobster and salmon chunks, being careful not to break up the fish too much. Stir everything together and heat for an additional 1-2 minutes, allowing the flavors to meld.

Serve: Plate the Cajun Lobster and Salmon Alfredo, and garnish with freshly chopped parsley and a squeeze of lemon juice for added freshness and brightness.
Enjoy: Indulge in this decadent and flavorful dish, perfect for any special occasion or a luxurious weeknight meal.

Adjust the Spice Level: If you love heat, don’t hesitate to add more Cajun seasoning or a pinch of cayenne pepper. Alternatively, for a milder version, use a lighter hand with the seasoning.
Fresh Lobster: If you’re using fresh lobster, be sure to cook it just until it turns opaque. Overcooking lobster can lead to a tough texture.
Creamy Sauce: For an even creamier Alfredo sauce, you can use half-and-half instead of whole milk. Some people also like to add a touch of cream cheese to enhance the richness.
Pasta Options: While fettuccine is traditional, you can swap it for any pasta you prefer, such as linguine, penne, or spaghetti.

Refrigerate: Store any leftover Cajun Lobster and Salmon Alfredo in an airtight container in the fridge for up to 2 days. Be mindful that the sauce may thicken as it cools, so you might need to add a little milk or cream when reheating.

Stovetop: To reheat, warm the leftovers in a skillet over low heat, stirring frequently. Add a splash of milk or cream to thin out the sauce and restore its creamy texture.
Microwave: Alternatively, you can microwave the leftovers in a microwave-safe dish, covered, in 1-minute intervals, stirring in between. Again, add a little cream or milk if the sauce has thickened too much.