Cajun Butter Lobster Tail with Creamy Garlic Pasta

Cajun Butter Lobster Tail with Creamy Garlic Pasta & Roasted Asparagus

Ingredients

Lobster Tails

2 lobster tails

4 tablespoons unsalted butter, melted

2 teaspoons Cajun seasoning

1 clove garlic, minced

Juice of half a lemon

Fresh parsley, finely chopped

Creamy Garlic Pasta

8 oz fettuccine or linguine

2 tablespoons butter

4 cloves garlic, minced

1 cup heavy cream

½ cup grated Parmesan cheese

Salt and freshly ground black pepper

Pinch of red pepper flakes (optional)

Roasted Asparagus

1 bunch asparagus, ends trimmed

1 tablespoon olive oil

Salt and black pepper

1 teaspoon garlic powder

Juice of half a lemon

Instructions

1. Prepare the Lobster Tails

Use kitchen shears to cut down the top shell of each lobster tail. Gently pull the meat above the shell, leaving it attached at the base for presentation.

2. Make Cajun Butter

In a small bowl, combine melted butter, Cajun seasoning, minced garlic, and lemon juice. Brush generously over the lobster meat.

3. Broil the Lobster

Place the lobster tails on a baking sheet. Broil on high for 8–10 minutes, basting once more halfway through, until the meat is opaque and slightly charred. Garnish with parsley.

4. Cook the Pasta

Boil pasta in salted water until al dente. Drain, reserving ½ cup of pasta water.

5. Prepare the Sauce

In a large skillet, melt butter over medium heat. Add garlic and sauté for 1–2 minutes. Stir in the cream and bring to a gentle simmer. Add Parmesan, season with salt, pepper, and red pepper flakes. Add pasta and toss to coat, using pasta water to adjust consistency.

6. Roast the Asparagus

Preheat oven to 400°F (200°C). Toss asparagus with olive oil, salt, pepper, and garlic powder. Roast on a baking sheet for 12–15 minutes. Finish with a squeeze of lemon.

7. Serve

Plate the pasta and top with lobster tails. Serve roasted asparagus on the side. Drizzle extra Cajun butter over everything if desired.