Farrotto with lobster, peas, mint & oregano recipe

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  • Yield: 4 to 6 Servings
  • Total Time: 1 Hour 30 Minutes


For the Lobsters
  • Extra virgin olive oil
  • 1 onion, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3 cloves garlic, smashed
  • 1 lemon, cut in half
  • 1 thyme bundle, tied with butcher’s twine
  • Kosher salt
  • 2 1¼- to 1½-pound lobsters
For the Farro
  • Extra virgin olive oil
  • 1 onion, cut into ¼-inch dice
  • Kosher salt
  • 2 cups semipearled farro
  • 2 cups white wine
  • Lobster stock, as needed (reserved from cooking the lobsters)
  • 2 cups shelled English peas
  • 3 sprigs of fresh mint, leaves cut into a chiffonade
  • 3 sprigs of fresh oregano, leaves chopped
  • 2 tablespoons unsalted butter
  • ⅓ cup freshly grated Parmigiano
How to Make It
  1. Coat a large tall pot with olive oil, toss in the onion, celery, and carrots, and bring to medium-high heat. Cook until the veggies are soft and aromatic, 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Fill the pot with water and toss in the lemon halves and the thyme bundle; season lightly with salt. Bring the pot to a boil (BTB) and add the lobsters; cover and cook for 12 minutes.
  2. Use tongs to remove the lobsters from the pot and set them aside (save the cooking water!). When the lobsters are cool enough to handle, remove the meat from the shells and add the shells back to the lobster pot; simmer for 30 minutes. Strain the shells and veggies from the cooking liquid. Voilà—you’ve made lobster stock! If you’re using this right away, keep it hot. If not, freeze it.
  3. Cut the lobster meat into bite-size pieces and reserve.
  4. For the Farrotto
  5. Coat a large wide pot generously with olive oil, add the onion, and season with salt. Bring the pan to medium-high heat and cook the onion until soft and aromatic, 8 to 10 minutes.
  6. Add the farro and cook, stirring frequently, for 5 minutes. Add the wine; it should cover the surface of the farro. Continue to cook, stirring frequently, until the wine is totally absorbed, 5 to 7 minutes.
  7. Add enough hot lobster stock to the pan to cover the surface of the farro; stir to combine. Taste for seasoning and adjust if needed. Cook, stirring frequently, until the lobster stock is absorbed, repeat this process two more times, then add the peas.
  8. After the last addition of stock has been absorbed, taste the farro. If it’s firm or dry, add a little more stock and cook a little longer.
  9. When the farro is tender, add the lobster meat, mint, oregano, butter, and Parm and stir vigorously. REALLY WHIP IT! This will set the perfect texture of the farro. Taste to make sure it’s delicious and serve.

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