Garlic Broth With Lobster or Chicken

Ingredients

• 2 quarts water
• 1 head garlic, cloves smashed well
• 3 cups country bread, cut into 1-inch cubes
• 2 teaspoons olive oil
• 4 small lobsters, steamed, or 1 3-pound chicken, roasted
• 1 ½ teaspoons kosher salt
• 2 teaspoons fresh lemon juice
• 2 tablespoons coarsely chopped Italian parsley
• ¾ cup seeded and diced tomato

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    16 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 17 milligrams cholesterol; 117 milligrams sodium

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

Preparation

1. Combine the water and garlic in a large saucepan and bring to a boil over medium-high heat. Lower the heat and simmer until reduced to 1 quart, about 2 hours. Strain.
2. Meanwhile, preheat the oven to 350 degrees. Toss the bread cubes with the olive oil and bake until crisp, about 12 minutes.
3. Remove the tail and claw meat from the lobsters or carve the chicken, separating the legs at the joint and quartering the breast.
4. Stir the salt, lemon juice and parsley into the broth. Divide the lobster meat or chicken pieces among 4 large, shallow soup bowls. Ladle the broth over them and sprinkle with the diced tomato. Top with croutons and serve immediately.

2 hours 25 minutes