Step 1

Saute the chopped onions and 1/4 cup of chicken broth in a frying pan. Cook for 5 to 7 minutes on low heat. Set aside.

Step 2

In a medium size pot, melt the butter over medium heat. Slowly whisk in flour until the mixture becomes creamy.

Step 3

Add in the remaining chicken broth gradually while whisking. Add in the milk, salt, onion, lobster meat, Worcestershire sauce, tomato paste and cayenne pepper.

Step 4

Cook the mixture until right before boiling, then remove from heat right away. Do not allow the soup to boil as this will curdle the cream.