Cook and clean lobster. Separate meat and shells, being careful to reserve the liquids. Discard the head, chop and reserve the meat for later.

Place the shells in a medium pot. Add the chicken stock, reserved lobster juices and half & half and bring to barely simmering for 30-45 minutes. DO NOT boil. Strain and reserve liquid, and discard shells.

Place a stew pot on medium heat and add the butter. Heat until melted, then slowly whisk in the flour until no lumps remain. Add sherry, then slowly pour in your reserved liquid, whisking constantly.

Add all remaining ingredients (excluding the chopped lobster meat) and simmer on low heat for 1 hour being careful to never boil, or your cream will curdle.

Add reserved lobster meat just before serving to warm the meat. You don't want to cook the lobster too much or it will become tough and chewy.

Garnish with a lump of tail meat in the center and a few chives or sprinkle of chopped parsley around, serve, and enjoy.