CAJUN LOBSTER, CRAB, AND SALMON ALFREDO – Page 2

Directions for Cajun Lobster, Crab, and Salmon Alfredo

Boil the Pasta: Begin by cooking the pasta in a large pot of salted water. Follow the package instructions for al dente pasta. Once the pasta is cooked, drain and set aside. Be sure to reserve about 1/2 cup of the pasta cooking water in case you need to adjust the sauce’s consistency later.

Cook the Salmon: Heat the olive oil in a large skillet over medium-high heat. Season the salmon fillet with Cajun seasoning, salt, and pepper. Cook the salmon for 3-4 minutes on each side until it’s cooked through and flakes easily with a fork. Remove from the skillet and set aside.
Cook the Lobster and Crab: In the same skillet, add the chopped lobster tail and crab meat. Sauté for 2-3 minutes until heated through. Add a pinch of Cajun seasoning to enhance the flavor. Once done, remove from heat and set the seafood aside.

Prepare the Sauce Base: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
Add Cream and Broth: Pour in the heavy cream and chicken broth (or seafood stock). Stir well to combine and bring the mixture to a simmer. Allow it to cook for about 3-4 minutes until the sauce slightly thickens.
Add the Cheese: Stir in the grated Parmesan cheese and shredded mozzarella. Continue stirring until the cheese has melted and the sauce is smooth. Season with salt, pepper, and paprika (if using). Adjust the thickness of the sauce with the reserved pasta water if necessary.
Combine the Seafood: Add the cooked lobster, crab, and salmon to the sauce, gently stirring to combine. Let the seafood warm through in the sauce for another 2-3 minutes.

Combine the Pasta and Sauce: Add the drained pasta to the skillet, tossing it in the creamy Cajun Alfredo sauce until evenly coated. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
Serve: Plate the Cajun Lobster, Crab, and Salmon Alfredo in bowls or on a serving platter. Garnish with fresh parsley and extra grated Parmesan cheese for an added touch.

Fresh vs. Frozen Seafood: If possible, use fresh lobster, crab, and salmon for the best flavor. However, frozen seafood can work as well if you’re short on time or availability.
Spice Level: If you love spice, feel free to increase the Cajun seasoning or add a pinch of cayenne pepper for extra heat. For a milder version, reduce the amount of Cajun seasoning or opt for a mild version of it.
Substitute the Seafood: If lobster is out of your budget, you can replace it with shrimp or scallops for a different flavor profile. The recipe will still be delicious with these variations.
Make It Even Creamier: For an even richer sauce, you can add a splash of white wine or a bit of cream cheese to the sauce.
Pasta Choice: Fettuccine is the traditional pasta for Alfredo, but you can also use linguine, spaghetti, or penne for a different texture.

If you’re lucky enough to have leftovers of this rich and flavorful dish, here’s how to store and reheat it:

Refrigerate: Store any leftover Cajun Lobster, Crab, and Salmon Alfredo in an airtight container in the fridge for up to 2-3 days.
Freezing: Due to the cream-based sauce, this dish may not freeze as well, as the sauce may separate when reheated. However, if you need to freeze it, place it in a sealed container and try to consume within a month for best results.

On the Stovetop: Reheat the leftovers in a skillet over low heat, adding a bit of cream or chicken broth to bring the sauce back to a creamy consistency. Stir frequently to prevent burning.
In the Microwave: Microwave individual portions for 1-2 minutes, stirring halfway through. Add a splash of cream or broth to the pasta to keep the sauce from becoming too thick.