Cajun Lobster, Crab, and Salmon Alfredo is a luxurious, flavorful dish perfect for seafood lovers. This decadent pasta combines the rich taste of lobster, the sweetness of crab, and the hearty flavors of salmon, all coated in a creamy, Cajun-spiced Alfredo sauce. Whether you’re preparing Cajun Lobster, Crab, and Salmon Alfredo for a special occasion or just want to treat yourself to an elevated dinner, this recipe is sure to impress.
Ingredients:
For the seafood:
- 1 lobster tail (about 8-10 oz), cooked and chopped
- 8 oz crab meat (preferably lump or claw)
- 8 oz salmon filet, cooked and flaked
For the Alfredo sauce:
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp Cajun seasoning (or adjust to taste)
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1 tsp lemon juice (optional)
For the pasta:
- 12 oz fettuccine or linguine
- 2 tbsp olive oil (for sautéing)
For garnish:
- Fresh parsley, chopped
- Grated Parmesan (for extra topping)
- Lemon wedges (optional)
Preparation:
Step 1: Cook the Pasta
- Begin by cooking the pasta according to the package instructions in a large pot of salted boiling water. Once it’s al dente, drain and set it aside, keeping a bit of pasta water (about 1/2 cup) to help thin out the sauce later if needed.
Step 2: Prepare the Seafood
- While the pasta is cooking, prepare the seafood. Cook the lobster tail by boiling it for about 5-7 minutes until the shell turns bright red, then remove the meat and chop into bite-sized pieces.
- Cook the salmon in a pan with a bit of olive oil, seasoned with salt, pepper, and a sprinkle of Cajun seasoning. Once cooked, flake it with a fork.
- The crab meat should be pre-cooked, but if necessary, gently heat it in a small pan.
Step 3: Make the Cajun Alfredo Sauce
- In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the Cajun seasoning and smoked paprika, cooking for another 30 seconds to allow the spices to bloom.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Stir constantly to prevent burning. Once it begins to thicken (about 3-5 minutes), add the Parmesan cheese.
- Continue to stir until the cheese is fully melted and the sauce becomes creamy. Taste and season with salt, pepper, and lemon juice if desired. If the sauce becomes too thick, you can use the reserved pasta water to thin it out.
Step 4: Combine Seafood and Sauce
- Gently fold the cooked lobster, crab, and salmon into the Alfredo sauce. Be careful not to break up the seafood too much. Allow everything to heat through for about 2-3 minutes.
Step 5: Toss with Pasta
- Add the cooked fettuccine or linguine into the skillet with the sauce and seafood. Toss everything together until the pasta is well coated with the creamy Alfredo sauce. Adjust seasoning if necessary, and add a bit more pasta water if you prefer a thinner sauce.
Variation
- Shrimp Addition: For an even more decadent seafood experience, add shrimp to the mix. Sauté the shrimp in Cajun seasoning and olive oil until just cooked through and toss into the Alfredo.
- Spicy Kick: If you like extra heat, consider adding crushed red pepper flakes or more Cajun seasoning to the sauce.
- Vegetarian Option: Replace the seafood with roasted vegetables like broccoli, bell peppers, and zucchini for a veggie-packed Cajun Alfredo.
Cooking Note:
- Fresh vs. Frozen Seafood: While fresh seafood will provide the best flavor, frozen works well too if fresh is not available. Just make sure to thaw the seafood completely and pat it dry before cooking to prevent excess water from diluting the sauce.
- Thickening the Sauce: If your Alfredo sauce is too thin, you can thicken it by simmering a bit longer or adding a sprinkle of Parmesan cheese. Conversely, if it’s too thick, thinning it with pasta water or a splash of cream works wonders.
Serving Suggestions:
- With Garlic Bread: Serve this rich Cajun seafood Alfredo with warm, crispy garlic bread to soak up every bit of the sauce.
- Side Salad: A light, refreshing green salad with a lemon vinaigrette pairs beautifully with this hearty dish, cutting through the richness of the cream.
- Wine Pairing: A chilled glass of Chardonnay or Sauvignon Blanc complements the creamy Alfredo and delicate seafood flavors.
Tips:
- Don’t Overcook the Seafood: Be careful when cooking the seafood. Overcooking will make it tough and rubbery. Salmon and lobster should be tender, and the crab just needs to be gently warmed.
- Use Fresh Parmesan: Grating fresh Parmesan ensures a smoother sauce compared to pre-grated cheese, which often contains anti-caking agents that can affect the texture.
- Cajun Seasoning Levels: Adjust the Cajun seasoning according to your spice tolerance. Start with less, and add more gradually until it suits your palate.
Prep Time:
- 15 minutes
Cooking Time:
- 25 minutes
Total Time:
- 40 minutes
Nutritional Information (Per Serving):
- Calories: 670
- Protein: 42g
- Sodium: 980mg
FAQs:
1. Can I use pre-cooked seafood?
- Yes, you can use pre-cooked lobster, crab, or salmon. Just ensure that you gently reheat them when adding to the Alfredo sauce to avoid overcooking.
2. How can I make this dish ahead of time?
- You can prepare the Alfredo sauce and seafood separately a day in advance. Store them in airtight containers in the fridge, and then toss everything together with freshly cooked pasta when you’re ready to serve.
3. Can I substitute the heavy cream with a lighter option?
- You can use half-and-half for a lighter version of the Alfredo sauce, though it won’t be as rich and creamy. Be careful not to let it curdle when simmering.
4. Is there a gluten-free option?
- Simply swap out the regular pasta for your favorite gluten-free pasta, and the rest of the recipe remains the same.
Conclusion:
Cajun Lobster, Crab, and Salmon Alfredo is a truly special dish that combines the best of the sea with the richness of Alfredo sauce. The bold Cajun spices give the seafood a wonderful kick, while the creaminess of the sauce keeps it indulgent and comforting. Whether you’re serving Cajun Lobster, Crab, and Salmon Alfredo for a family dinner or special occasion, this recipe will become a favorite in your kitchen.
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Cajun Lobster, Crab, and Salmon Alfredo
- Total Time: 40
Ingredients
Scale
Ingredients:
For the seafood:
- 1 lobster tail (about 8–10 oz), cooked and chopped
- 8 oz crab meat (preferably lump or claw)
- 8 oz salmon filet, cooked and flaked
For the Alfredo sauce:
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp Cajun seasoning (or adjust to taste)
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1 tsp lemon juice (optional)
For the pasta:
- 12 oz fettuccine or linguine
- 2 tbsp olive oil (for sautéing)
For garnish:
- Fresh parsley, chopped
- Grated Parmesan (for extra topping)
- Lemon wedges (optional)
Instructions
Preparation:
Step 1: Cook the Pasta
- Begin by cooking the pasta according to the package instructions in a large pot of salted boiling water. Once it’s al dente, drain and set it aside, keeping a bit of pasta water (about 1/2 cup) to help thin out the sauce later if needed.
Step 2: Prepare the Seafood
- While the pasta is cooking, prepare the seafood. Cook the lobster tail by boiling it for about 5-7 minutes until the shell turns bright red, then remove the meat and chop into bite-sized pieces.
- Cook the salmon in a pan with a bit of olive oil, seasoned with salt, pepper, and a sprinkle of Cajun seasoning. Once cooked, flake it with a fork.
- The crab meat should be pre-cooked, but if necessary, gently heat it in a small pan.
Step 3: Make the Cajun Alfredo Sauce
- In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the Cajun seasoning and smoked paprika, cooking for another 30 seconds to allow the spices to bloom.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Stir constantly to prevent burning. Once it begins to thicken (about 3-5 minutes), add the Parmesan cheese.
- Continue to stir until the cheese is fully melted and the sauce becomes creamy. Taste and season with salt, pepper, and lemon juice if desired. If the sauce becomes too thick, you can use the reserved pasta water to thin it out.
Step 4: Combine Seafood and Sauce
- Gently fold the cooked lobster, crab, and salmon into the Alfredo sauce. Be careful not to break up the seafood too much. Allow everything to heat through for about 2-3 minutes.
Step 5: Toss with Pasta
- Add the cooked fettuccine or linguine into the skillet with the sauce and seafood. Toss everything together until the pasta is well coated with the creamy Alfredo sauce. Adjust seasoning if necessary, and add a bit more pasta water if you prefer a thinner sauce.
Notes
Cooking Note:
- Fresh vs. Frozen Seafood: While fresh seafood will provide the best flavor, frozen works well too if fresh is not available. Just make sure to thaw the seafood completely and pat it dry before cooking to prevent excess water from diluting the sauce.
- Thickening the Sauce: If your Alfredo sauce is too thin, you can thicken it by simmering a bit longer or adding a sprinkle of Parmesan cheese. Conversely, if it’s too thick, thinning it with pasta water or a splash of cream works wonders.
- Prep Time: 15
- Cook Time: 25
Nutrition
- Calories: 670
- Sodium: 980mg
- Protein: 42g