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1
Fill a large stockpot with 2 inches of water, add the salt and bring to a boil over high heat.
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2
Put the lobsters in the boiling water, add the salt and bring to a boil over high heat.
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3
Put the lobsters in the boiling water, head first, and cook until they start to turn red, about 4 minutes.
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4
With tongs, transfer the lobsters to a bowl to cool.
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5
Remove the meat from the knuckles and claws.
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6
Twist the tails off the bodies; reserve the greenish tomalley and blackish roe.
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7
Split the tails lengthwise lengthwise and and remove the meat.
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8
Pull out and discard the black intestinal vein.
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9
Cut the lobster meat into 1-inch chunks and transfer to a bowl.
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10
In a small saucepan, melt 2 tablespoons of the butter with the sherry.
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11
Pour the butter over the lobster; set aside.
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12
In a medium saucepan, melt the remaining 1 tablespoon of butter over moderately high heat.
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13
Stir in the flour to make a paste.
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14
Gradually whisk in the milk until smooth, then bring to a boil, whisking constantly.
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15
Simmer over low heat, whisking often, until the sauce is glossy and no floury taste remains, about 5 minutes.
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16
Add the cream and simmer for 2 minutes more.
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17
Fold in the lobster meat and sherry butter and season with pepper.
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18
Blend in the tomalley and roe and simmer until the lobster is cooked through, about 2 minutes longer.
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19
Serve with Hot Biscuits on the side.
