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 OPAKAPAKA: 6 6-oz. skin-on opakapaka fillets, scales removed to ...
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