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Lobster, Crab, and Salmon in Cajun Alfredo Sauce

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A luxurious blend of lobster, crab, and salmon in a creamy Cajun Alfredo sauce, served over pasta—rich, spicy, and perfect for special occasions or elegant dinners.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Cajun
  • Diet: Halal

Ingredients

  • 1/2 lb cooked lobster meat (chunks or tail meat)
  • 1/2 lb cooked crab meat (lump or claw)
  • 2 salmon fillets (about 6 oz each), cut into bite-sized pieces
  • 1 lb pasta (fettuccine, linguine, or your favorite)
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 2 tsp Cajun seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup freshly grated Parmesan cheese
  • 2 tbsp chopped fresh parsley (for garnish)

Instructions

  1. Boil salted water and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
  2. In a large skillet over medium heat, melt butter. Add garlic and sauté until fragrant, about 1 minute.
  3. Pour in heavy cream, stir in Cajun seasoning, salt, and pepper. Simmer for 3–5 minutes until slightly thickened.
  4. Whisk in Parmesan cheese until the sauce is smooth and creamy. Add reserved pasta water if needed to adjust consistency.
  5. Gently fold in salmon pieces, lobster, and crab. Simmer for 2–3 minutes until the salmon is cooked through and seafood is heated.
  6. Add the drained pasta to the sauce, tossing to coat thoroughly.
  7. Serve immediately, garnished with chopped parsley and extra Parmesan on the side.

Notes

  • Increase heat with cayenne pepper or chopped jalapeños.
  • Use a blend of Parmesan and Pecorino for bolder flavor.
  • Add a splash of white wine before the cream for richness.
  • Mix in spinach, peas, or roasted peppers for a veggie boost.
  • Reheat gently with a splash of cream or milk to loosen the sauce.

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