A luxurious seafood pasta dish combining lobster, crab, and salmon in a creamy Alfredo sauce, perfect for a special night in.

Scale

8 oz fettuccine or linguine pasta

1 lobster tail (about 5 oz), cooked and chopped

4 oz cooked crab meat

4 oz salmon fillet, cooked and flaked

3 tbsp unsalted butter

3 cloves garlic, minced

1 cup heavy cream

½ cup grated Parmesan cheese

¼ cup dry white wine

1 tbsp lemon juice

¼ tsp crushed red pepper flakes (optional)

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish

Lemon wedges, for serving

1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup pasta water and drain.

2. Steam or boil the lobster tail until bright red, remove the meat, and chop. Cook the salmon fillet and flake it.

3. Melt butter in a large skillet over medium heat. Add garlic and sauté for 1 minute.

4. Pour in white wine and simmer for 2 minutes to reduce slightly.

5. Add the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and lemon juice.

6. Gently fold in the lobster, crab, and salmon. Season with crushed red pepper flakes, salt, and pepper.

7. Add the cooked pasta and toss to coat with the sauce, using reserved pasta water as needed.

8. Serve garnished with fresh parsley and lemon wedges.

Use freshly grated Parmesan for a rich, creamy sauce.

Avoid overcooking the seafood to keep it tender.

Serve with crusty bread and a crisp white wine for the ultimate experience.

Keywords: lobster, crab, salmon, Alfredo, seafood pasta