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1
In a 10- to 12-quart kettle bring 8 quarts water and 1 1/2 cups wine to a boil.
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2
Plunge lobsters into liquid headfirst and return liquid to a boil.
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3
Simmer lobsters, covered, 12 minutes.
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4
Have ready a bowl of ice and cold water.
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5
With tongs plunge lobsters immediately into bowl of ice water to stop cooking and reserve cooking liquid.
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6
Working over a bowl to catch juices, twist off tails and claws and reserve juices.
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7
Discard head sacs.
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8
Reserve tomalley and any roe if desired and remove meat from tails and claws, reserving shells.
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9
Cut meat into bite-size pieces and chill, covered, in a bowl.
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10
Chop 2 carrots and add to reserved cooking liquid with reserved lobster juices, reserved tomalley and roe if using, reserved shells, onions, 1/2 cup lovage or celery leaves, bay leaves, thyme, parsley, and peppercorns.
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11
Simmer stock gently, uncovered, skimming froth occasionally, 1 1/4 hours.
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12
Pour stock through a large sieve into a large bowl and transfer to cleaned kettle.
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13
Boil stock until reduced to about 7 cups and return to bowl.
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14
Finely chop remaining 2 carrots and in a 5- to 6-quart kettle cook with shallot in butter over moderately low heat, stirring occasionally, until crisp-tender.
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15
Sprinkle flour over mixture and cook, stirring, 3 minutes, but do not brown vegetables.
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16
Add remaining 1/2 cup wine and boil, stirring, until most of wine is evaporated.
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17
Add tomatoes and stock and simmer, covered, 10 minutes.
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18
Stir in cream and salt and pepper to taste and cook stew, stirring occasionally, until heated through.
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19
Stew and lobster meat may be prepared 2 days ahead and chilled, covered.
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20
Reheat stew before proceeding.
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21
Finely chop remaining 1/2 cup lovage or celery leaves and stir into stew with lobster meat.
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22
Cook stew, stirring, until just heated through.
