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MACADAMIA NUT MAHI MAHI Serves 1

3½ ounces braised red bliss potatoes, cut into ¼-inch thick pieces, remove ends 1½ ounces asparagus (grilled, blanched or sautéed) 7 ounces mahi mahi 1½ ounces macadamia nut butter ¼ teaspoon kosher salt ⅛ teaspoon black pepper 1 ounce vegetable oil 1½ ounces lobster cream sauce ⅛ teaspoon chives

Lobster Cream Sauce

1 pound onions, diced 8 ounces carrots, diced 8 ounces celery, diced 12 ounces tomatoes, ripe 8 ounces butter 8 basil leaves 4 quarts heavy cream 4 pounds lobster bodies, with tamale, no gills, separated in half 6 ounces tomato paste 3 quarts lobster stock Roast lobster shells in oven at 350 degrees on low fan for 10 minutes.

Lightly sauté onions, carrots and celery in butter. Add tomatoes, followed by tomato paste. Add lobster shells. Stir until paste is evenly distributed.

Add lobster stock and heavy cream. Bring to simmer, stirring every 5 minutes. Pull out lobster shells, shake off liquid and strain through chinois using ladle. Blend in small batches and immediately place in ice bath to cool.

Season mahi mahi on both sides with kosher salt and black pepper. Crust top of fish with macadamia nut butter. Heat vegetable oil in pan over medium heat. Add fish with crust side down, searing until golden brown. Flip over and cook.

Place lobster cream sauce on center of plate. Place 3 slices of braised red bliss potatoes on top of lobster cream sauce. Place asparagus across top of potato slices and place mahi mahi on top of asparagus, crust side up. Garnish with chives. 26831 South Bay Drive, No. 100, The Promenade at Bonita Bay, Bonita Springs; 239-498-7697, roysrestaurant.com