Roy’s Macadamia Nut Crusted Mahi Mahi with Lobster Cream Sauce
46 oz. mahi mahi filets
headerLobster Cream Sauce
2large lobster heads + any shells available
1⁄2 cuponions, diced
1⁄4 cuptomato paste
13" piece of konbu
4 cupsheavy cream
headerMacadamia Nut Crust
1 cuproasted macadamia nuts
1⁄2 cupunsalted butter, softened
1 packagepanko bread crumbs (6 oz.)
Lobster Cream Sauce
- Roast lobster heads and shells in a 300° oven until dry, about 30 minutes.
- Heat a large, heavy bottomed stock pot.
- Sauté bacon, celery, onions, and carrots until brown.
- Add roasted lobster heads and shells, water, tomato paste and konbu.
- Simmer for 3 hours on medium low heat or until stock is reduced by ¾.
- 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.
- When sauce is thick, strain through a fine strainer.
- Season with salt and pepper to taste.
Macadamia Nut Crust
- In a food processor, pureé roasted macadamia nuts to form a thick, not-quite-smooth paste.
- Whip the butter with an electric mixer until fluffy and light in color.
- Add macadamia nut paste and panko.
- Combine and reserve at room temperature. Crust mixture can be frozen for 2 weeks before use.
- When ready to use, soften the mixture and rewhip until light.
- Spread a layer over one mahi filet.
- Sear in a medium hot pan; add 1-2 tsp. olive oil if necessary. The crust will start to melt and brown.
- Turn filet over after the crust is golden brown, about 2-3 minutes.
- Brown other side of filet about 2-3 minutes.
- Serve with Lobster Cream Sauce and steamed asparagus.