Lobster Bisque

A fan specifically requested this recipe as I was bragging about eating it for my lunch today.  I like serving it from a hallowed out sourdough bun.
2 shallots chopped fine (shallots may be used)
1/2 cup butter
3/4 cup all-purpose flour
2 cups chicken broth
1/4 teaspoon white pepper
1 (11-ounce) can frozen lobster meat (or fresh lobster meat can also be used. I use more as I like a lot of lobster in my Bisque.)*
3/4 cup sherry (do not use cooking sherry)
3 cups light cream
1 tablespoon tomato paste for color

1. Saute onions in butter until onions are clear 2 to 3 minutes. I perfer to use fresh lobster.  If you do too, saute the lobster meat with the onions for 5 minutes and then begin #2.  If you are okay using canned lobster, move to #2.
2. Stir in flour with a whisk and stir well until smooth Add chicken broth and pepper; cook, stirring constantly, until thickened. Add frozen lobster meat and cook 20 minutes, or until done, on medium-low heat.
3. Blend in sherry, cream and tomato paste. Absolutely delicious!