Lobster, Crab, and Salmon in Cajun Alfredo Sauce

I’ve combined luxurious seafood—lobster, crab, and salmon—with a creamy, spicy Cajun Alfredo sauce. It’s indulgent and bold, perfect for special dinners or effortless entertaining.

Why You’ll Love This Recipe

I love this dish because it’s rich, creamy, and brimming with seafood flavor. The Cajun spices add a gentle heat that complements the sweetness of lobster and crab, while salmon brings a tender, delicate texture. It feels elegant, yet it’s surprisingly simple to prepare.

ingredients

(Had to include it here – here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• cooked lobster meat (chunks or tail meat)

• cooked crab meat (lump or claw)

• salmon fillets, cut into bite‑sized pieces

• heavy cream

• unsalted butter

• garlic, minced

• Cajun seasoning

• freshly grated Parmesan cheese

• salt and pepper

• chopped parsley (for garnish)

• pasta (fettuccine, linguine, or your favorite)

directions

1. Cook the pasta – I boil salted water and cook the pasta until al dente, then drain and reserve some pasta water.

2. Sauté garlic – While pasta cooks, I melt butter over medium heat, add minced garlic, and sauté until fragrant.

3. Add cream and spices – I pour in heavy cream, stir in Cajun seasoning, salt, and pepper, then simmer gently until it thickens—a few minutes.

4. Incorporate Parmesan – I whisk in Parmesan until the sauce becomes smooth and creamy. If it seems too thick, I loosen it with reserved pasta water.

5. Add seafood – I gently fold in the salmon, lobster, and crab. I continue simmering for another 2–3 minutes until the salmon is just cooked through and everything is heated through.

6. Combine with pasta – I toss the drained pasta into the sauce, coating every strand or piece in creamy Cajun goodness.

7. Garnish and serve – I plate it up, sprinkle chopped parsley on top, and serve immediately with extra Parmesan on the side.

Servings and timing

• Servings: 4

• Prep time: 15 minutes (assuming seafood is pre-cooked)

• Cook time: 15 minutes

• Total time: 30 minutes

Variations

• Extra Heat: I bump up the spice with cayenne pepper or chopped fresh jalapeños.

• Cheesy Twist: I use a mix of Parmesan and Pecorino Romano for a sharper flavor.

• Wine-Enriched: I deglaze the pan with a splash of white wine before adding the cream for added depth.

• Vegetable Boost: I stir in spinach, peas, or roasted bell peppers for color and nutrition.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm them gently in a skillet over low heat, adding a bit of cream or milk to loosen the sauce, and stirring in extra seafood if I have it. Microwave also works in short bursts, stirring between intervals.

FAQs

Do I need to cook the seafood myself?

I often use pre-cooked lobster and crab meat from the seafood counter, then just add them to the sauce. If using raw salmon, I cut it bite-sized and cook it in the sauce until it’s opaque.

Can I make this dish ahead of time?

I can prep the sauce and seafood ahead, but I recommend tossing with pasta just before serving to keep the texture fresh.

What can I serve with this dish?

I like it with a crisp green salad, garlic bread, or roasted asparagus to balance the creamy richness.

Can I lighten the sauce?

Absolutely—I substitute half‑and‑half or whole milk for the cream, and slightly reduce the cheese. It’s still silky and flavorful.

Is it safe to use frozen seafood?

Yes—I thaw frozen lobster, crab, and salmon in the fridge overnight, pat them dry, and gently fold them into the warm sauce. They come together beautifully.

Conclusion

I hope this Lobster, Crab, and Salmon in Cajun Alfredo Sauce becomes a favorite for indulgent dinners. It’s elegant, flavorful, and surprisingly easy to prepare. Every creamy, spicy, seafood‑filled bite is a celebration—I know it’ll impress anytime I serve it.