When you’re tryna eat like royalty — this is the plate that makes you feel bougie but blessed! Rich, creamy Cajun Alfredo tangled with wide pasta ribbons, topped with a buttery lobster tail and served with tender roasted asparagus. Let's gooo!
Ingredients:
For the Lobster Tails:
2 lobster tails (5–6 oz each)
2 tbsp butter (melted)
1 tsp Cajun seasoning
½ tsp garlic powder
½ tsp paprika
Fresh lemon wedge
For the Cajun Alfredo Pasta:
8 oz pappardelle or fettuccine
2 tbsp butter
4 cloves garlic (minced)
1 ½ cups heavy cream
¾ cup grated Parmesan cheese
1 tsp Cajun seasoning (adjust to taste)
½ tsp paprika
Salt & pepper to taste
Optional: ½ cup cooked chopped chicken or shrimp for extra protein
For the Garlic Butter Asparagus:
1 bunch asparagus, trimmed
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
Salt, pepper, and red pepper flakes to taste
Instructions:
1. Prep the Lobster Tails:
Use kitchen shears to carefully cut down the center of each shell. Gently lift the meat on top of the shell (but keep it attached).
Brush lobster meat with melted butter and season with Cajun seasoning, garlic powder, and paprika.
2. Bake or Broil Lobster:
Preheat oven to 400°F (or set broiler on high).
Place lobster tails on a baking tray and bake for 10–12 mins, or broil for 7–9 mins, until opaque and slightly charred. Squeeze lemon juice over the top when done.
3. Make the Cajun Alfredo:
Boil pasta in salted water, drain and set aside.
In a skillet over medium heat, melt butter. Add garlic and sauté until fragrant.
Pour in heavy cream and simmer 3–5 mins. Stir in Parmesan, Cajun seasoning, paprika, salt, and pepper. Let thicken slightly, then toss in the pasta to coat.
Optional: Fold in cooked chicken or shrimp.
4. Sauté the Asparagus:
In a hot skillet, add olive oil and butter. Toss in asparagus and garlic. Sauté 5–7 mins until tender-crisp. Season with salt, pepper, and a pinch of red pepper flakes.
5. Plate It Up:
Swirl your creamy pasta on the plate, crown it with a lobster tail, and lay that garlicky asparagus on the side. Sprinkle with a little parsley or extra Cajun seasoning for color.