Ruffino’s Chef Katie Gross cooks Lobster Filet in the Passe Partout kitchen

LAFAYETTE, La. (KLFY) – Ruffino’s on the River Chef Katie Gross stopped by the Passe Partout set this morning to cook a delicious lobster filet dish.

Here is the recipe:

1 LB shrimp

3 Tbsp butter

1 Tbsp creole seasoning

2 Tbsp sliced green onions

1 LB chopped lobster meat

Puree the shrimp, butter and creole seasoning.

Mix together the puree, lobster meat and green onions.

Form puree into ring molds, sear and bake at 350 degrees Farenheit for 12 minutes.

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