Creamy Cajun Lobster Pasta (Printable Version)
Lobster and penne in creamy Cajun sauce, topped with fresh herbs and a touch of citrus for extra flair.
# What You'll Need:
→ Lobster
01 -
2 lobster tails, shell cut for easy removal
02 -
1 tablespoon unsalted butter
03 -
1 teaspoon Cajun seasoning
04 -
1 garlic clove, minced
05 -
Juice of 1/2 lemon
→ Pasta
06 -
225 grams penne pasta
07 -
2 tablespoons unsalted butter
08 -
3 garlic cloves, minced
09 -
120 millilitres heavy cream
10 -
50 grams grated Parmesan cheese
11 -
1 teaspoon Cajun seasoning
12 -
1/4 teaspoon smoked paprika
13 -
Salt, to taste
14 -
Black pepper, to taste
15 -
Chopped fresh parsley, for garnish
# Steps To Follow:
01 -
Boil penne pasta in salted water according to package directions until al dente. Drain and set aside.
02 -
Butterfly lobster tails, remove the meat, and chop into bite-sized pieces. Melt 1 tablespoon butter in a skillet over medium heat, add garlic and lobster meat, then season with Cajun seasoning and lemon juice. Cook for 3 to 4 minutes, stirring occasionally, until lobster is opaque and tender. Remove lobster from the skillet and reserve.
03 -
In the same skillet, add 2 tablespoons butter if needed and sauté garlic for 30 seconds. Pour in heavy cream and stir in Parmesan cheese, Cajun seasoning, smoked paprika, salt, and black pepper. Simmer for 2 to 3 minutes until creamy and slightly thickened.
04 -
Add cooked pasta to the sauce and toss to coat evenly. Gently fold in lobster meat to combine and warm through.
05 -
Transfer to serving plates, arrange lobster tails on top for presentation, and garnish with chopped parsley and additional Cajun seasoning if desired.
# Notes and Tips:
01 -
For enhanced flavour, use freshly grated Parmesan and adjust Cajun seasoning to your preferred spice level.