Splash olive oil
1/2 onion, cut into small dice
1 cup semi-pearled farro
Big splash white wine
Kosher salt
About 2 cups warm lobster stock, plus more if needed
1 cup defrosted frozen peas
1 cup lump crabmeat, shells picked
1/2 cup grated Parmesan
2 tablespoons butter
1 tablespoon nice pea sprouts
3 or 4 stems fresh marjoram, leaves minced
1 bunch fresh flat-leaf parsley, leaves chopped
1 small bunch chives, minced
1/2 lemon, zested and juiced