Ingredients
  1 tablespoon olive oil
 2 fennel bulbs, chopped
 1 1/2 teaspoons crushed fennel seed
 One 14 1/2-ounce can low-sodium chicken broth
 1/2 cup cooked lobster meat

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. Serves 2.