Lobster Bisque - cooking recipe

Ingredients

1 (8 or 10 oz.) lobster tail
1 medium onion, chopped
3/4 c. butter (1 1/2 sticks)
3/4 c. flour
2 (10 1/2 oz.) cans College Inn chicken broth
3/4 c. dry sherry
1/2 tsp. salt
3 c. light cream
4 Tbsp. tomato paste
dash of pepper

Preparation

Boil lobster tail (in shell) for 5 minutes.
Remove from shell and chop into medium size pieces; set aside.
Saute onion in butter until soft in a large saucepan; stir in flour.
Cook, stirring constantly, until bubbly.
Stir in chicken broth; continue cooking and stirring until mixture thickens and boils 1 minute.
Stir in diced lobster and sherry.
Cover and simmer 20 minutes.
Blend in cream, tomato paste, salt and pepper.
Heat slowly just until hot.