Directions
- Prepare the lobster tails:
Use kitchen shears to cut the top of the lobster shell lengthwise. Gently lift the meat out, keeping the base attached, and rest it atop the shell. In a small bowl, mix olive oil, Cajun seasoning, garlic powder, salt, and black pepper. Brush evenly over the lobster meat. - Cook the lobster:
Heat a grill pan or skillet over medium-high heat. Sear lobster tails meat-side down for 3–4 minutes, then flip and cook 2–3 minutes more until opaque and cooked through (internal temperature 140°F / 60°C). Remove, let cool slightly, then chop into bite-sized pieces, discarding the shells. - Cook the pasta:
Boil fettuccine in salted water according to package instructions until al dente. Drain, reserving ½ cup of pasta water, and set aside. - Make the Cajun Alfredo sauce:
In a large skillet, melt butter over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Stir in heavy cream, Parmesan, Cajun seasoning, salt, and black pepper. Simmer 2–3 minutes until slightly thickened. Add cooked fettuccine, tossing to coat. Adjust consistency with reserved pasta water if needed. Stir in chopped parsley. - Grill the garlic butter asparagus:
In a small bowl, combine melted butter, minced garlic, olive oil, salt, and black pepper. Toss asparagus in the mixture. In the same grill pan or skillet used for the lobster, cook asparagus 5–7 minutes over medium-high heat, turning occasionally until tender and lightly charred. - Assemble and serve:
Divide the creamy Cajun Alfredo fettuccine among 4 plates. Top each serving with chopped lobster pieces. Arrange grilled asparagus alongside and garnish with extra parsley. Serve immediately.
Recipe Details
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: 4
Difficulty: Medium
Course: Main Course
Cuisine: Seafood / Cajun
Variations & Substitutions
- Reduce Cajun seasoning to ½ teaspoon for a milder spice.
- Add red pepper flakes to the Alfredo sauce for a subtle heat kick.
- Substitute fettuccine with linguine or spaghetti.
- Swap asparagus for green beans or broccolini for seasonal variety.
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