Ingredients:

  • 1/2 lb lobster tail meat, chopped into 1-inch chunks
  • 1/2 lb lump crab meat, picked for shells
  • 1 tsp lemon juice
  • 1/2 lb dried fettuccine or linguine pasta
  • 1.5 cups heavy whipping cream
  • 4 tbsp unsalted butter
  • 1 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1.5 tbsp low-sodium Cajun seasoning
  • 1/2 tsp smoked paprika
  • 2 tbsp fresh parsley, finely chopped
  • 2 green onions, thinly sliced

Instructions:

  1. Boil the fettuccine in heavily salted water until it is 2 minutes under the package instructions for al dente. Reserve 1 cup of starchy pasta water before draining.
  2. In a large heavy-bottomed skillet, melt the butter over medium heat until foaming. Add the minced garlic and Cajun seasoning, sautéing for 30 seconds to bloom the fat-soluble spices.
  3. Pour in the heavy whipping cream and smoked paprika. Bring the mixture to a gentle simmer, allowing the sauce to reduce slightly until it thickens enough to coat the back of a spoon.
  4. Gradually whisk in the freshly grated Parmesan cheese until completely melted and the sauce is smooth and mahogany-colored.
  5. Gently fold the lobster chunks and lump crab meat into the hot sauce. Allow them to heat through for 2-3 minutes using carry-over cooking to maintain tenderness.
  6. Add the cooked pasta and a splash of the reserved pasta water to the skillet. Use tongs to toss the pasta until the sauce is emulsified and clings perfectly to the noodles.
  7. Garnish with fresh parsley and green onions. Serve immediately while the sauce is velvety and hot.