Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente, about 8-10 minutes. Reserve ½ cup pasta water, then drain.

Melt 2 tablespoons of butter in a skillet over medium heat. Add lobster meat and lump crab, sauté for 2-3 minutes until warmed through, then remove and keep warm.

In the same skillet, add the remaining butter, then stir in minced garlic and cook for about 30 seconds until fragrant. Slowly pour in heavy cream and bring to a gentle simmer.

Stir in Cajun seasoning and let the sauce thicken for 3-4 minutes. It’s ready when it coats the back of a spoon.

Gradually stir in Parmesan cheese until melted. Return seafood to skillet and add drained fettuccine, tossing to combine.

If too thick, add reserved pasta water gradually. Finish with parsley and serve hot.