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  Lobster Bisque    

1 Cup Chicken Broth
2 slices Onion (chopped)
2 Tbsp Butter
2 Tbsp All-purpose flour
1 Cup Milk
1 Cup Half and Half
1/2 Tsp Salt
1/4 Tsp Old Bay Seasoning
1/2 Tsp Cayenne Pepper
1/2 Tsp Pepper
1 Tbsp Worchestershire Sauce
3 Tbsp Tomato paste
1/2 Tsp Garlic powder
1/2 Tsp Parsley flakes
1 lb Cooked lobster (cut into small pieces)
  In a small frying pan, place chopped onion and 1/4 cup Chicken Broth.  Simmer for 5 - 7 minutes over low heat.
  In a medium size pot, melt butter.  Slowly whisk in flour until a creamy mixture is created.
  Gradually pour in remaining Chicken Broth, Milk, Half and Half, Salt, Old Bay Seasoning, Cayenne Pepper, Pepper, Tomato Paste, Garlic Powder and Parsley Flakes.
  Heat until soup is almost boiling - do not allow to boil as the milk will curdle when boiled.
  Add lobster and continue cooking on low heat for 20 - 30 minutes until soup is smooth and hot.
  Makes approximately 3 1/2 cups of soup.  Double recipe for extra soup.

You can vary the proportions of ingredients based on taste and preference.
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