Cajun Lobster and Salmon Alfredo: A Flavorful, Creamy Seafood Delight

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water. Set aside.
Season and cook the seafood:

Heat the olive oil and butter in a large skillet over medium heat. Season the lobster and salmon with Cajun seasoning, smoked paprika, salt, and pepper.
Add the lobster pieces to the skillet and cook for 2-3 minutes until lightly browned. Remove and set aside.
In the same skillet, add the salmon cubes and cook for about 3-4 minutes until they are golden brown and cooked through. Remove from the skillet and set aside with the lobster.
Make the Alfredo sauce:

In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Let the sauce simmer over medium heat for 5 minutes until it thickens slightly.
Stir in the grated Parmesan cheese, continuing to cook and stir until the cheese is melted and the sauce becomes creamy.
Combine the seafood and pasta:

Add the cooked pasta to the Alfredo sauce, tossing to coat the pasta evenly. If the sauce seems too thick, add a little reserved pasta water to reach the desired consistency.
Gently stir in the cooked lobster and salmon, allowing the seafood to warm through.
Serve and garnish:

Divide the Cajun Lobster and Salmon Alfredo among serving plates. Garnish with fresh parsley or basil and a squeeze of lemon juice for a fresh, zesty finish.
Serve with extra lemon wedges on the side if desired.
Serving and Storage Tips: