Lobster-Fennel Soup

1. 1

   Make the broth: Heat olive oil in a large saucepan over medium heat.

2. 2

   Add the fennel and fennel seed and cook for 2 minutes.

3. 3

   Add the chicken broth and 1 1/2 cups water and bring to a boil.

4. 4

   Reduce heat to a simmer, cover, and cook until the fennel is tender -- about 25 minutes.

5. 5

   Strain the broth, reserving the cooked fennel.

6. 6

   Divide the broth between 2 bowls and add 3 tablespoons of the reserved fennel and the lobster meat.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.