1/4 cup macadamia nuts
1 cooked lobster shell (body and claws), broken into pieces (reserve meat for another purpose)
1/4 pound sliced bacon, cut into 2-inch lengths
1 small carrot, peeled, roughly chopped
1 small onion, peeled, roughly chopped
1 rib celery, roughly chopped
1/4 cup chopped fresh basil
2 TBS chopped fresh thyme
5 whole black peppercorns
1/2 cup tomato paste
4 cups heavy cream
Salt and white pepper, to taste
1 TBS vegetable oil
4 (7-ounce) skinless fillets of mahi-mahi, red snapper, sea bass or other white fish

Preheat oven to 350°F. Bake macadamia nuts on a baking sheet 10 minutes until golden brown; set aside. Raise oven temperature to 375°F. Bake lobster shell on a baking sheet 20 minutes. Set aside.

Place a large flameproof nonreactive casserole over medium-low heat and saute bacon until soft. Add carrots, onions, celery, basil, thyme and peppercorns. Saute 10 minutes until vegetables have softened. Add lobster shells, tomato paste and heavy cream. Stir well, and simmer 45 minutes until reduced by half.

Place a very fine strainer (or one lined with cheesecloth) over a large bowl. Pour in lobster sauce; discard shells and vegetables. Season sauce with salt and white pepper; keep warm.

Place a large nonstick skillet over medium-high heat and add vegetable oil. When hot, add fish fillets. Sear on both sides, about 1 minute a side for medium rare. Immediately transfer to four warm plates and drizzle lobster sauce on and around each fillet. Garnish with macadamia nuts. Makes 4 servings.

Per serving: 744 calories, 80 percent calories from fat, 29 grams protein, 10 grams carbohydrates, 2 grams total fiber, 66 grams total fat, 315 milligrams cholesterol, 201 milligrams sodium.