4 celery sticks, chopped
1 yellow onion, chopped
3-4 sprigs fresh thyme + 4 bay leaves
2 TBS If & When Bay Leaf Black Pepper Preserved Meyer Lemon Paste
4-6 oz tomato paste
3-4 quarts lobster stock
3/4 cup rice (optional)
1 cup heavy cream
1/2 stick of butter
1/2 cup each: pino grigio and sherry
In a stock pot, sauté celery, carrots and onion with Bay leaves and If & When in butter until veggies are translucent and soft. Add tomato paste and cook 4-5 minutes, stirring occasionally.
Deglaze with pinot grigio and sherry. Cook 5 to 7 minutes to burn off alcohol. Add stock and 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 cream. Serve with fresh lobster meat and sourdough homemade croutons.