Ingredients (Serves 4)For the Cajun Lobster Tail:
4 lobster tails (about 4-6 oz each), thawed if frozen
1 tbsp olive oil
1 tsp Cajun seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
For the Cajun Alfredo Pasta:12 oz (340g) fettuccine
2 tbsp butter
2 garlic cloves, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tsp Cajun seasoning
1/4 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped (plus extra for garnish)
For the Grilled Garlic Butter Asparagus:
1 lb (450g) asparagus, trimmed
1 tbsp olive oil
1 tbsp butter, melted
1 garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Prepare the Lobster Tails:Using kitchen shears, cut the top of the lobster shell lengthwise and gently lift the meat out, keeping the base attached. Place the meat on top of the shell.
In a small bowl, mix olive oil, Cajun seasoning, garlic powder, salt, and black pepper. Brush the mixture over the lobster meat.
Heat a grill pan or skillet over medium-high heat. Sear the lobster tails, meat side down, for 3-4 minutes, then flip and cook for another 2-3 minutes until the meat is opaque and cooked through (internal temperature of 140°F/60°C). Remove, let cool slightly, then chop the meat into bite-sized pieces, discarding the shells.
2. Cook the Pasta:Cook the fettuccine in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
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