Ingredients
1 tbsp. olive oil
2 fennel bulbs
1 1/2 tsp. crushed fennel seed
1 can low-sodium chicken broth
1/2 c. cooked lobster meat
Method
Sources
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Claw crackers and picks — extract every bit of lobster and crab
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Sweet anise flavor — Italian sausage, five spice, seed crust
Professional-grade blender — silky purees, hot soups, nut butters
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Claw crackers and picks — extract every bit of lobster and crab
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet anise flavor — Italian sausage, five spice, seed crust
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Make the broth: Heat olive oil in a large saucepan over medium heat. Add the fennel and fennel seed and cook for 2 minutes. Add the chicken broth and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer, cover, and cook until the fennel is tender -- about 25 minutes. Strain the broth, reserving the cooked fennel. Divide the broth between 2 bowls and add 3 tablespoons of the reserved fennel and the lobster meat. Serve immediately.