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1
Coat a large tall pot with olive oil, toss in the onion, celery, and carrots, and bring to medium-high heat.
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2
Cook until the veggies are soft and aromatic, 8 to 10 minutes.
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3
Add the garlic and cook for another 2 to 3 minutes.
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4
Fill the pot with water and toss in the lemon halves and the thyme bundle; season lightly with salt.
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5
Bring the pot to a boil (BTB) and add the lobsters; cover and cook for 12 minutes.
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6
Use tongs to remove the lobsters from the pot and set them aside (save the cooking water!).
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7
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.
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8
Strain the shells and veggies from the cooking liquid.
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9
Voilayouve made lobster stock!
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10
If youre using this right away, keep it hot.
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11
If not, freeze it.
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12
Cut the lobster meat into bite-size pieces and reserve.
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13
Coat a large wide pot generously with olive oil, add the onion, and season with salt.
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14
Bring the pan to medium-high heat and cook the onion until soft and aromatic, 8 to 10 minutes.
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15
Add the farro and cook, stirring frequently, for 5 minutes.
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16
Add the wine; it should cover the surface of the farro.
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17
Continue to cook, stirring frequently, until the wine is totally absorbed, 5 to 7 minutes.
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18
Add enough hot lobster stock to the pan to cover the surface of the farro; stir to combine.
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19
Taste for seasoning and adjust if needed.
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20
Cook, stirring frequently, until the lobster stock is absorbed, repeat this process two more times, then add the peas.
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21
After the last addition of stock has been absorbed, taste the farro.
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22
If its firm or dry, add a little more stock and cook a little longer.
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23
When the farro is tender, add the lobster meat, mint, oregano, butter, and Parm and stir vigorously.
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24
REALLY WHIP IT!
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25
This will set the perfect texture of the farro.
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26
Taste to make sure its delicious and serve.
