Garlic Broth With Lobster or Chicken

• 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 1/2 teaspoons kosher salt
• 2 teaspoons fresh lemon juice
• 2 tablespoons coarsely chopped Italian parsley
• 3/4 cup seeded and diced tomato

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

water, garlic, country bread, olive oil, lobsters, kosher salt, lemon juice, italian parsley, tomato

Taken from cooking.nytimes.com/recipes/6399 (may not work)