Pan-Seared Opakapaka with Lobster-Barley

From: Chef Michael New, Club Grotto, Louisville, KY.
Yield: 6 servings.

FOR "RISOTTO":
3/4 lb. pearled barley
3 qt. boiling water
4 Tbsp. kosher salt
1 cup heavy cream
6 oz. cremini mushrooms, sliced
2 Tbsp. chopped Italian parsley
2 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
8 oz. cooked lobster meat
1 Tbsp. unsalted butter
to taste, kosher salt
to taste, fresh cracked black pepper
1 1/2 oz. white truffle oil<

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