1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain, reserving about 1 cup of pasta water, and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the salmon pieces, seasoning lightly with salt and pepper. Cook gently for 3-4 minutes, turning carefully until just cooked through. Remove from skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute — don’t let it brown, or it’ll turn bitter.
4. Sprinkle in the Cajun seasoning and stir to combine. Pour in the heavy cream and milk, stirring continuously. Bring to a gentle simmer and let the sauce thicken for about 5 minutes. If it gets too thick, add a splash of reserved pasta water to loosen it up.
5. Reduce heat to low and gradually stir in the Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt, pepper, and a pinch of red pepper flakes if you like a bit more heat.
6. Gently fold in the cooked lobster, crab meat, and salmon pieces, warming everything through but being careful not to break up the delicate seafood.
7. Add the cooked pasta to the skillet, tossing gently to coat each strand in the creamy, Cajun-spiced sauce. If the sauce feels too thick, add a little more reserved pasta water until you reach your desired consistency.
8. Serve immediately, garnished with freshly chopped parsley and extra Parmesan on the side.

When I first made this at home, I remember watching the sauce thicken and feeling that same quiet joy Mama Lu must have felt when her kitchen filled with the scent of garlic and butter. It’s a moment that makes the whole cooking process feel like a warm conversation, not a chore.