In a small frying pan place 1/4 cup chicken broth and onions. Cook over a low heat for 5 to 7 minutes.
In a medium size pot over medium heat melt butter. Whisk in flour until creamy.
Gradually pour in broth with onions, whisking constantly. Whisk in milk, half & half, salt, lobster meat, corn, tomato paste, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Turn off heat. Pour into bowls and serve. Add salt and pepper to taste.