Garlic Broth With Lobster or Chicken
Published September 23, 1995
- Total Time
- 2 hours 25 minutes
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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 analysis per serving (4 servings)
1 gram carbs; 6 milligrams cholesterol; 9 calories; 71 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
Meanwhile, preheat the oven to 350 degrees. Toss the bread cubes with the olive oil and bake until crisp, about 12 minutes.
- Step 3
Remove the tail and claw meat from the lobsters or carve the chicken, separating the legs at the joint and quartering the breast.
- Step 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.
Private Notes