1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, heat the olive oil. Add the salmon chunks and sprinkle with Cajun seasoning. Sauté for about 4-5 minutes until the salmon is cooked through. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Pour in the heavy cream and milk, stirring to combine. Bring to a simmer and let it cook for about 2 minutes.
5. Gradually stir in the Parmesan cheese, allowing the sauce to thicken. Season with salt and pepper to taste.
6. Add the cooked lobster and salmon back to the skillet, gently stirring to coat with the sauce.
7. Combine the cooked fettuccine with the sauce, tossing everything together until well combined.
8. Garnish with fresh parsley before serving for a pop of color and freshness.

One tip I’ve picked up over the years: always taste as you go. This ensures that each element of the dish is seasoned to perfection.