Warm Potato-Lettuce Soup With Cold Seafood

Ingredients

The soup:

• 4 medium baking potatoes, peeled and cut into 1-inch cubes
• 2 teaspoons olive oil
• 2 cloves garlic, peeled and minced
• 1 ½ cups white wine
• 4 large heads Boston lettuce, cored
• 1 ½ cups heavy cream
• 4 teaspoons kosher salt
• Freshly ground pepper to taste

The seafood:

• 4 1 1/2-pound lobsters, steamed and shelled
• 1 pound cooked shrimp, shelled and deveined
• 1 pound lump crab meat, picked over for shells
• 4 red snapper fillets, steamed and cut into 1-inch chunks
• ½ cup fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper to taste
• ¼ cup chopped fresh chives

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    785 calories; 26 grams fat; 12 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 104 grams protein; 679 milligrams cholesterol; 3087 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight servings

Preparation

1. To make the soup, boil the potatoes until tender. Drain, reserving the liquid. Pass the potatoes through a ricer. Set aside the liquid and potatoes.
2. Heat the oil in a large saucepan over medium heat. Add the garlic and cook for 30 seconds. Add the wine and bring to a boil. Add the cored lettuce, lower the heat, cover and cook until wilted, about 2 minutes. Place the mixture in a blender and blend until smooth.
3. Place the potatoes in a large saucepan and stir in the lettuce mixture, 1 1/2 cups of potato cooking liquid, cream, salt and pepper. Warm the soup over low heat.
4. To make the seafood, cut the lobster tails across into 1/4-inch slices and cut the claws into 1/2-inch chunks.
5. Arrange all of the seafood on a platter. Whisk together the lemon juice, oil, salt and pepper and drizzle over the seafood. Sprinkle the chives over the top.
6. Ladle the soup into 8 bowls and let diners add their choice of seafood.

30 minutes