Ingredients:

  • 1 pound (450g) Lobster Meat, cooked and chopped
  • 8 ounces (225g) Lump Crab Meat, picked through for shells
  • 1 pound (450g) Salmon Fillet, skin removed and cut into 1-inch cubes
  • 1 tablespoon (15ml) Olive Oil
  • 1 tablespoon (15ml) Cajun Seasoning (store-bought or homemade blend)
  • 1/2 teaspoon (2.5ml) Salt
  • 1/4 teaspoon (1.25ml) Black Pepper
  • 1/2 cup (113g) Unsalted Butter
  • 4 cloves Garlic, minced
  • 1/4 cup (30g) All-Purpose Flour
  • 3 cups (710ml) Heavy Cream
  • 1/2 cup (120ml) Dry White Wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 1 cup (100g) Freshly Grated Parmesan Cheese, plus more for serving
  • 1/4 cup (60ml) reserved pasta water
  • 1 teaspoon (5ml) Cajun Seasoning
  • Salt and Black Pepper to taste
  • 1 pound (450g) Fettuccine Pasta

Instructions:

  1. Cook pasta according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
  2. Toss the salmon cubes with olive oil, Cajun seasoning, salt, and pepper.
  3. In a large skillet, sauté the seasoned salmon over medium-high heat until cooked through and slightly browned (about 3-4 minutes). Remove from skillet and set aside.
  4. Melt butter in the same skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Whisk in flour and cook for 1 minute.
  5. Gradually whisk in white wine (if using) and cook for 1 minute, scraping up any browned bits from the bottom of the pan. Gradually whisk in heavy cream until smooth.
  6. Bring the sauce to a gentle simmer, then reduce heat to low and simmer for 5-7 minutes, or until slightly thickened, stirring occasionally.
  7. Stir in Parmesan cheese, Cajun seasoning, salt, and pepper.
  8. Add cooked pasta, lobster, crab, and salmon to the sauce. Toss gently to combine, adding reserved pasta water if needed to adjust the consistency.
  9. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of Cajun seasoning.