WARM POTATO-LETTUCE SOUP WITH COLD SEAFOOD

Warm Potato-Lettuce Soup With Cold Seafood image

Provided by Molly O'Neill

Categories dinner, soups and stews, main course

Time 30m

Yield Eight servings

Number Of Ingredients 16

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Ingredients

4 medium baking potatoes, peeled and cut into 1-inch cubes
2 teaspoons olive oil
2 cloves garlic, peeled and minced
1 1/2 cups white wine
4 large heads Boston lettuce, cored
1 1/2 cups heavy cream
4 teaspoons kosher salt
Freshly ground pepper to taste
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
1/2 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
1/4 cup chopped fresh chives

Steps:

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.
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.
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.
To make the seafood, cut the lobster tails across into 1/4-inch slices and cut the claws into 1/2-inch chunks.
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.
Ladle the soup into 8 bowls and let diners add their choice of seafood.

Nutrition Facts : @context http, Calories 830, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 27 grams, Fiber 4 grams, Protein 107 grams, SaturatedFat 12 grams, Sodium 2396 milligrams, Sugar 4 grams, TransFat 0 grams