In a food processor, pulse the macadamia nuts until finely chopped. In a mixing bowl, combine the chopped nuts, panko breadcrumbs, parsley, garlic, melted butter, salt, and pepper. Mix well until combined and set aside.

Preparing the Fish

Season the Fish

Preheat the oven to 375°F (190°C). Brush both sides of the fish fillets with olive oil and lemon juice. Season with salt and pepper. Place the fish on a baking sheet lined with parchment paper.

Apply the Crust

Evenly distribute the macadamia crust mixture over the top of each fish fillet, pressing it down gently to adhere.

Bake the Fish

Bake in the preheated oven for about 15-20 minutes, or until the fish is cooked through and the crust is golden brown.

Preparing the Lobster Essence

Make the Essence

In a saucepan, add the lobster shells, shallots, and garlic. Pour in the white wine and bring to a boil. Reduce heat and simmer for about 10 minutes. Add the chicken stock and simmer for another 20 minutes.

Finish the Essence

Strain the mixture to remove solids. Return the liquid to the saucepan, add heavy cream, and simmer until slightly thickened. Season with salt and pepper to taste.