Ingredients

Whole Lobster

White Wine (1/2 cup)

Carrots (2 – diced)

Celery (2 – diced)

White Onions (1 – diced)

Coconut Milk (8 Oz)

Tomato Paste (8oz)

Vegetable Spread

Arbio Rice (2 tbsp)

Directions (Soup)

Break the lobster and toss the meat in butter on low for a few minutes. Set aside

Add celery, onions and carrots into frying pan. Add 1 tbsp of tomato paste. White wine, and Seafood stock.

Add half cup of Arborio rice to thicken mixture, with thyme, parsley and other herbs (in a cheese cloth) cover and let simmer for 40 minutes.

Remove cheese cloth pouch, and put half of contents in a blender.

Return blended contents to frying pan, add 1 can of coconut milk and allow to simmer on low for 10 minutes.

Lattel into soup bowl, drizzle with coconut milk, top with ladditional lobster meat and crispy croutons (see below)

Directions (Croutons)

Get 3 slices of challah bread and dice into cubes.

Place cubes into a mixing bowl and season with salt, pepper, nutritional yeast, garlic powder, onion powder and Italian seasoning. Mix with olive oil.

Place in air fryer to crisp for 5 minutes on 350F