Lobster Cream Sauce

1. Roast lobster heads and shells in a 300° oven until dry, about 30 minutes.
2. Heat a large, heavy bottomed stock pot.
3. Sauté bacon, celery, onions, and carrots until brown.
4. Add roasted lobster heads and shells, water, tomato paste and konbu.
5. Simmer for 3 hours on medium low heat or until stock is reduced by ¾.
6. Add heavy cream, reduce heat to the lowest setting and simmer for about 30 minutes. The sauce will start to thicken. Make sure the sauce does not scorch.
7. When sauce is thick, strain through a fine strainer.
8. Season with salt and pepper to taste.

Macadamia Nut Crust

1. In a food processor, pureé roasted macadamia nuts to form a thick, not-quite-smooth paste.
2. Whip the butter with an electric mixer until fluffy and light in color.
3. Add macadamia nut paste and panko.
4. Combine and reserve at room temperature. Crust mixture can be frozen for 2 weeks before use.
5. When ready to use, soften the mixture and rewhip until light.
6. Spread a layer over one mahi filet.
7. Sear in a medium hot pan; add 1-2 tsp. olive oil if necessary. The crust will start to melt and brown.
8. Turn filet over after the crust is golden brown, about 2-3 minutes.
9. Brown other side of filet about 2-3 minutes.
10. Serve with Lobster Cream Sauce and steamed asparagus.