Bring a large pot of water to a rolling boil. Add kosher salt. Cook the fettuccine according to package instructions until al dente (usually 8–10 minutes for dried, 2–3 for fresh). Reserve 1 cup of pasta cooking water, then drain the pasta and toss with a little olive oil to prevent sticking.

Ahi Poke Topping

Prepare poke

In a bowl, combine cubed sashimi-grade ahi with soy sauce, sesame oil, lime juice, sliced green onions, and toasted sesame seeds. Fold in shredded nori/wakame if using. Taste and adjust seasoning (add a touch more soy or a sprinkle of salt if needed). Keep chilled until plating.

Right before serving, toss gently to redistribute juices. Garnish with microgreens or cilantro on top of the plated portion.

Lobster Cream Sauce & Lobster Meat

Make lobster cream sauce

In a medium skillet over medium heat, melt 2 tbsp butter. Add minced shallot and cook until translucent, about 2–3 minutes. Add garlic and cook 30 seconds until fragrant. Pour in white wine and simmer 1–2 minutes to reduce slightly. Stir in tomato paste, then add heavy cream and lemon zest. Reduce heat to low and simmer gently until sauce thickens slightly, about 3–4 minutes.

Add chopped cooked lobster meat to the sauce to warm through (1–2 minutes). Season with salt and pepper. If sauce is too thick, loosen with a splash of reserved pasta water. Stir in chopped chives just before removing from heat.

Shrimp Scampi & Shrimp

Cook shrimp

Pat shrimp dry and season with salt and pepper. In a large skillet over medium-high heat, warm olive oil and 1 tbsp butter. Add garlic and red pepper flakes and cook 30 seconds until fragrant but not browned. Add shrimp in a single layer and sear 1–2 minutes per side until pink and opaque.

Pour in white wine (or broth) and lemon juice, toss shrimp to coat and cook another 30–60 seconds until sauce reduces slightly. Remove from heat and stir in chopped parsley. Keep warm.

Finishing & Assembly

Assemble three-style premium pasta

Divide the cooked fettuccine into 3 equal portions on warmed plates (approximately 2–3.5 oz pasta each depending on portions). For each portion: ladle a portion of lobster cream sauce with lobster meat over one third of the pasta; arrange 3–4 cooked shrimp with scampi sauce over the second third; and spoon an equal portion of chilled ahi poke over the remaining third of the pasta. Drizzle each plate lightly with extra-virgin olive oil and sprinkle with grated Parmesan if desired. Garnish lobster section with chives, shrimp section with parsley, and ahi section with microgreens. Serve with lemon wedges on the side.

If plating family-style, toss pasta lightly with a small amount of the lobster cream (to coat), arrange shrimp on top, and serve the chilled ahi poke in a small bowl alongside so diners can top their pasta individually.

Serve immediately, offering extra lemon wedges and reserved pasta water if anyone wants to loosen the sauce.