Cajun Butter Lobster Tail with Creamy Garlic Pasta & Roasted Asparagus

 

 

 

 

 

 

 

 

Ingredients

For the Lobster Tails:

2 lobster tails, split down the top

4 tbsp unsalted butter

2 cloves garlic, minced

1 tsp Cajun seasoning

½ tsp lemon juice

Fresh parsley, chopped (for garnish)

Paprika (for dusting)

For the Creamy Cajun Pasta:

8 oz pappardelle or fettuccine

1 tbsp butter

3 cloves garlic, minced

1½ cups heavy cream

½ cup grated Parmesan cheese

1 tsp Cajun seasoning

½ tsp garlic powder

Salt & pepper to taste

Optional: a splash of pasta water for thinning

Extra Cajun seasoning & parsley for garnish

For the Asparagus:

1 bunch fresh asparagus, trimmed

1 tbsp olive oil

Salt, pepper, and garlic powder to taste

 

Instructions1. Roast the Asparagus:

Preheat oven to 425°F (220°C). Toss asparagus with olive oil, salt, pepper, and garlic powder. Roast for 12–15 minutes until tender and slightly crisp. Set aside.
2. Prep the Lobster:Use kitchen scissors to carefully cut the top of each lobster tail shell. Gently lift the meat up and over the shell, keeping it attached at the base. Season lightly with Cajun seasoning and paprika.
3. Poach in Cajun Butter:
In a skillet, melt butter over medium heat. Add garlic, Cajun seasoning, and a splash of lemon juice. Spoon the butter over the lobster as it cooks for 6–8 minutes, or until opaque and tender. Baste often for max flavor. Set aside.
4. Cook the Pasta:Boil pasta in salted water until al dente. Drain and set aside (reserve ½ cup of pasta water just in case!).
5. Make the Sauce:
In a clean skillet, melt butter and sauté garlic. Pour in heavy cream and bring to a simmer. Stir in Parmesan, Cajun seasoning, garlic powder, salt & pepper. Let it thicken slightly. Add pasta and toss until coated. Add pasta water if needed to loosen it up.
6. Plate & Serve:Twirl that creamy pasta on the plate, top with a lobster tail, and add roasted asparagus on the side. Garnish with parsley, an extra dusting of Cajun seasoning, and a lil drizzle of leftover butter sauce.
Pro Tip:
Don’t skip the paprika + parsley finish on the lobster — it gives that beautiful color and pop of flavor. Want extra heat? Toss in a pinch of cayenne or a splash of hot sauce in your butter