Instructions: 1. Melt 1 tablespoon butter in large stock pot. Add half the onion and the carrots and saute until onions are limp. Stir in tomato paste, bay leaf, thyme and parsley. Add wine and the lobsters. Add enough boiling water to cover lobsters. Return to a gentle boil and cook for 10 minutes.

2. Remove the lobster and cool to room temperature. Remove meat from the lobster claws and tail. Chop and set aside. Return the lobster shells and body to the pot and simmer 1 hour. Strain the broth, reserving the liquid.

3. Melt remaining 1 tablespoon butter in a large pan. Add remaining onion and saute over medium heat until limp. Add flour and stir for 2 minutes. Add the lobster broth, whisking until smooth. Whisk in cream.

4. Add potatoes and cook until tender, about 10 minutes. Season to taste with salt and pepper. Stir in reserved lobster meat and sherry and heat through.

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