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Creamy Cajun Lobster Tail Alfredo Pasta with Grilled Garlic Butter Asparagus 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. 3. Make the Cajun Alfredo Sauce:In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, Cajun seasoning, salt, and black pepper, cooking for 2-3 minutes until the sauce thickens slightly. Add the cooked fettuccine to the sauce, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency. Stir in the chopped parsley. 4. Grill the Garlic Butter Asparagus:In a small bowl, mix the melted butter, minced garlic, olive oil, salt, and black pepper. Toss the asparagus in this mixture. In the same grill pan or skillet used for the lobster, cook the asparagus over medium-high heat for 5-7 minutes, turning occasionally, until tender and slightly charred. 5. Assemble and Serve:Plate the creamy Cajun Alfredo fettuccine, dividing it among 4 plates. Top each portion with the chopped lobster tail pieces. Arrange the grilled garlic butter asparagus on the side of each plate. Garnish with additional parsley and serve immediately. NotesFor a milder sauce, reduce the Cajun seasoning to 1/2 tsp or adjust to taste. Add a pinch of red pepper flakes to the sauce for an extra kick if desired. Enjoy your Creamy Cajun Lobster Tail Alfredo Pasta with Grilled Garlic Butter Asparagus!