Lobsterprovencale

450 g Patna rice, cook with 1 l boiling salted water

1 large onion
1 small clove of garlic
25 g butter
400 g peeled tomatoes
1 bay leaf
1 sprig of thyme
1 sprig of rosemary
small piece lemon rind
salt and pepper
350 g cooked lobster meat, cut into chunks