In a bowl, combine the finely chopped macadamia nuts, panko breadcrumbs, grated Parmesan cheese, salt, and black pepper. Stir in melted butter until the mixture is well combined.

Prepare the Fish

Sear the Fish

Preheat the oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium-high heat. Season the local fish fillets with salt and pepper. Sear the fish for 2-3 minutes on each side until golden brown.

Add the Crust

Remove the skillet from heat and evenly spread the macadamia nut crust over the top of each fish fillet.

Bake

Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the fish is cooked through and the crust is golden.

Prepare the Parmesan Spaetzle

Make the Spaetzle Batter

In a bowl, whisk together flour, eggs, milk, and salt until smooth. Stir in grated Parmesan cheese.

Cook the Spaetzle

Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, press the batter into the boiling water. Cook until the spaetzle float to the surface, about 2-3 minutes. Remove and set aside.

Prepare the Lobster Sauce

Sauté Aromatics

In a saucepan, melt butter over medium heat. Add minced shallots and garlic, sautéing until translucent.

Add Lobster and Cream

Stir in chopped lobster meat, heavy cream, white wine, and lemon juice. Allow to simmer for 5 minutes. Season with salt and pepper to taste.

Serve

Plate the Dish

Place a serving of Parmesan spaetzle on each plate, top with the macadamia nut crusted fish fillet, and drizzle the lobster sauce over the top.