Heat a deep pan over medium heat, add the butter and snow crab shells, and sear on all sides.

Add the onion, carrot, celery and a pinch of salt.

Add the garlic and white wine, and reduce by half.

Add the vegetable stock, bay leaves, thyme, tarragon and a good pinch of salt, then cover the snow crab and vegetables with about 1 inch of water.

Bring to a very gentle simmer, skimming any foam that develops, and cook for 1 hour.

Strain the stock and set aside.

In the same pan, add 2 tablespoons of butter and melt.

Add the leeks, celery, tarragon and a pinch of salt, and cook until softened, about 5 minutes.

Add the garlic and tomato paste.

Add the white wine and reduce by half again.

Add the snow crab stock, rice and about half of the snow crab meat, then bring to a simmer.

Cook until the rice is cooked through, about 20-25 minutes.

Blend until smooth.

Add the cream, remaining butter, and season to taste with salt and pepper.

Plate up with an extra drizzle of cream and olive oil, croutons, lots of extra snow crab meat and chives, and serve.