1. Cook fettuccine in salted boiling water until al dente. Drain and set aside.

2. In a large stainless steel skillet, melt butter over medium heat and cook lobster tails shell-side down until meat is opaque. Remove, cool slightly, and chop into bite-sized pieces.

3. Add crab meat to the skillet briefly to warm through, then set seafood aside.

4. In the same skillet, sauté garlic until fragrant. Add more butter if needed.

5. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and Cajun seasoning, whisking until smooth.

6. Taste and adjust seasoning with more Cajun spice, salt, or pepper.

7. Toss cooked pasta into the sauce and coat well.

8. Fold in lobster and crab gently to avoid breaking up the meat.

9. Add lemon juice for brightness and garnish with parsley if desired.

10. Serve hot in shallow bowls or pasta plates.