6 lobsters
1 carrot
1 piece celery
1/4 sm. onion
5 sprigs parsley
8 peppercorns
1/4 c. white wine
1 stick butter
1/4 c. plus 2 tbsp. flour
1 1/2 pt. heavy cream
1 tbsp. sherry
Paprika

Bring water in large pot to boil. Drop lobsters in for 15 minutes. Remove lobsters. Separate bodies from claws and tails. Reserve tails for another use (I make lobster salad). Return bodies to pot along with celery, carrot, onion, parsley, peppercorns and wine. Continue boiling until stock is reduced to about 3 cups. Drain. In large pan melt butter; whisk in flour and blend. Slowly add lobster stock, stirring until thickened. Add cream. Do not boil. Add sherry and pieces of lobster from claws and knuckles. Sprinkle with paprika.