• Prepare Pappadeaux Seafood Kitchen Yvette Sauce according to recipe below.
• Place 2 ounces of grill butter in sauté pan and heat over medium heat.
• Add shrimp. Sauté until 3/4 done.
• Place lobster, mushrooms and spinach in pan and heat for 30 seconds.
• Drain butter.
• Add Yvette Sauce and toss.

To Serve

• Divide dirty rice between 2 serving plates.
• Place prepared fish fillet on dirty rice.
• Pour sauce over the middle 2/3's of the fish. Use a spoon to remove all of the sauce from the pan adding 3 shrimp and 1/2 of the lobster, mushrooms and spinach to each plate.
• Garnish with 1/2 ounces spicy pecans over the top of sauce.
• Garnish the fish with parsley and the dirty rice with chives.
• Plate the dish with kale and a lemon wedge.

• Melt butter in a saucepan.
• Add flour and whisk smooth. Cook for 3 to 4 minutes, stirring frequently.
• In a separate pan, bring shrimp stock to a boil and remove from heat.
• While whisking roux (butter and flour mixture), slowly add shrimp stock. Whisk until smooth.
• Add sherry wine, Worcestershire sauce, cayenne pepper and chicken base. Blend well.
• Add cheese in small pieces. Whisk constantly until all is melted and smooth.
• Add heavy cream and whisk. Let simmer for 5 minutes.
• Strain through a china cap into a clear container and place in refrigerator.