1 cup onion minced
1 cup carrot minced
2 (10 1/2 ounce) cans chicken broth
4 tablespoons flour
6 tablespoons butter
1 cup heavy cream
1/2 cup cooking sherry
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
fresh chives minced
salt
1/2 lb raw lobsters chopped or 1/2 lb lump crabmeat

Saute onion and carrot in 2 tablespoons butter until soft. Set aside.

In 4 quart saucepan melt 4 tablespoons butter and add flour whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN!

Slowly add chicken broth whisking constantly to ensure mixture stays smooth.

Add onions and carrots cover and simmer for 1/2 hour.

Add cream sherry lemon juice Worcestershire sauce cayenne pepper salt and lobster or crab and simmer an additional 5 to 10 minutes.

Garnish with fresh minced chives if desired.