Warm Potato-Lettuce Soup With Cold Seafood

• 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

1. To make the soup, boil the potatoes until tender.
2. Drain, reserving the liquid.
3. Pass the potatoes through a ricer.
4. Set aside the liquid and potatoes.
5. Heat the oil in a large saucepan over medium heat.
6. Add the garlic and cook for 30 seconds.
7. Add the wine and bring to a boil.
8. Add the cored lettuce, lower the heat, cover and cook until wilted, about 2 minutes.
9. Place the mixture in a blender and blend until smooth.
10. 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.
11. Warm the soup over low heat.
12. To make the seafood, cut the lobster tails across into 1/4-inch slices and cut the claws into 1/2-inch chunks.
13. Arrange all of the seafood on a platter.
14. Whisk together the lemon juice, oil, salt and pepper and drizzle over the seafood.
15. Sprinkle the chives over the top.
16. Ladle the soup into 8 bowls and let diners add their choice of seafood.

baking potatoes, olive oil, garlic, white wine, boston lettuce, heavy cream, kosher salt, freshly ground pepper, lobsters, shrimp, crab meat, red snapper, lemon juice, extravirgin olive oil, kosher salt, fresh chives

Taken from cooking.nytimes.com/recipes/5626 (may not work)