This version - with lobster and scallops - is a lot more luxurious, but it's still comfort food. I like to serve this soup with rice cracklings, which add a crunchy texture and nutty flavour.

Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes, until the seafood is done. Stir in the mascarpone and butter. Add the kale, and lemon zest and juice to taste, and remove from ...