4 sticks celery, chopped
1 yellow onion, chopped
3-4 sprigs fresh thyme
4 bay leaves
1/2 stick of butter
2 TBS If & When Bay Leaf Black Pepper Preserved Meyer Lemon Paste
4-6 oz tomato paste
3-4 quarts lobster stock
1 cup heavy cream
In a stock pot, saute celery, carrots, onion with Bay leaves and If & When in butter until veggies are translucent and soft.
Add tomato paste and cook 4 to 5 minutes, stirring occasionally.
Deglaze with 1/2 cup pinot grigio and 1/2 cup sherry. Cook 5 to 7 minutes to burn off alcohol.
Add 3-4 quarters lobster stock and 3/4 cup rice. Bring to a simmer and cook until rice is plump and soft.
Remove Bay leaves and thyme. Blend in batches and strain through a fine, mesh sieve and return to pot.
Turn heat to medium low. Stir in 1 cup heavy cream. Serve with fresh lobster meat and sourdough homemade croutons.