1. Prepare the Seafood

Start by preparing the lobster tails and salmon fillets.

• For the lobster tails: Using kitchen shears or a sharp knife, cut down the center of the lobster shells lengthwise. Gently pull apart the shell and remove the lobster meat. You can leave the meat attached at the base or fully remove it for easier cooking.

• For the salmon: Pat the fillets dry with paper towels and season both sides of the salmon fillets with salt, pepper, and 1 teaspoon of Cajun seasoning.

2. Season the Lobster

For the lobster, drizzle with olive oil and sprinkle with 1 teaspoon of Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the seasoning mixture evenly over the lobster meat.

3. Cook the Salmon and Lobster

• Heat a large non-stick skillet or grill pan over medium-high heat. Add the olive oil to the pan and allow it to heat up.

• Cook the Salmon: Place the salmon fillets in the pan, skin-side down if applicable. Sear the salmon for 4-5 minutes on one side, until the skin is crispy and golden brown. Flip the salmon and cook for another 3-4 minutes, or until the internal temperature reaches 145°F (63°C) and the salmon flakes easily with a fork. Remove the salmon from the pan and set it aside on a plate.

• Cook the Lobster: In the same pan, melt the butter over medium heat. Add the lobster tails, cut side down, and cook for about 3-4 minutes. Flip the lobster tails and cook for an additional 2-3 minutes until the lobster meat is opaque and firm. Be sure not to overcook the lobster, as it can become tough.

4. Finish with Butter and Lemon

Once the salmon and lobster are cooked, return the salmon fillets to the pan. Add the butter and lemon juice over both the lobster and salmon. Use a basting brush or spoon to coat the seafood evenly with the buttery lemon mixture. Let it simmer for another minute to enhance the flavors.

5. Serve the Dish

Plate the Cajun Lobster and Salmon, garnishing with fresh parsley for a burst of color. Serve with lemon wedges on the side for added zest. You can pair this dish with a variety of sides such as rice pilaf, roasted vegetables, or a light green salad.