Warm Potato-Lettuce Soup with Cold Sea..

Cooking Instructions

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 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, the cream, the salt, and the 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. Arrange all 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.

5. Ladle the soup into 8 bowls and serve, passing the seafood separately.

Wine Pairing(s)

Black Box Chardonnay

Trevor Jones Virgin Chardonnay

Acacia Chardonnay

Beringer 'Founders Estate' Chardonnay

Blackstone Chardonnay

Coppola 'Director's Cut' Chardonnay

Monticello Vineyards Chardonnay Napa Valley Corley Family Vineyards

Oya Pointe Chardonnay

Kali Hart Chardonnay

Chateau Souverain 'Winemaker's Reserve' Chardonnay Russian River Valley