Melt the butter in a large pan over medium heat.
Stir in the flour, salt, pepper and celery salt until well blended
Grandually stir in the milk so that no lumps form and then stir in the chicken stock.
Cook over low heat, stirring constantly, until soup begins to thicken.
Add the onions and lobster, season with paprika.
Cook and stir for about 10 minutes.
Stir in the cream , heat through and serve.
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