Directions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water.
- Prepare the lobster: Mix flour, paprika, cayenne, salt, and pepper in a shallow bowl. Lightly coat lobster tails in the seasoned flour. Heat vegetable oil in a skillet over medium-high heat and fry lobster tails 2–3 minutes per side until golden. Remove and set aside.
- Cook the shrimp and scallops: In the same skillet, melt butter. Add shrimp and scallops, seasoning lightly with salt and pepper. Cook 2–3 minutes per side until just opaque. Remove and set aside with lobster.
- Make the creamy Cajun sauce: In the skillet, melt butter and sauté garlic and onion until fragrant and softened. Stir in Cajun seasoning, smoked paprika, and black pepper. Pour in heavy cream and simmer for 3–4 minutes until slightly thickened. Add Parmesan cheese and lemon juice, stirring until smooth. Adjust consistency with reserved pasta water if needed.
- Combine pasta and seafood: Toss cooked pasta into the sauce, coating evenly. Gently fold in lobster, shrimp, and scallops. Allow everything to heat through for 1–2 minutes.
- Serve: Plate pasta, sprinkle with chopped parsley, and garnish with extra Parmesan if desired. Serve immediately with warm bread or a crisp side salad.
Recipe Details
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 2–3
Difficulty: Medium
Variations & Substitutions
- Swap lobster with crab meat or more shrimp for a simpler seafood version.
- Use half-and-half or whole milk instead of heavy cream for a lighter sauce.
- Add bell peppers or spinach to the sauce for extra veggies.
- Adjust Cajun seasoning to taste for milder or spicier results.
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