Cut live lobster into chucks and sauté in olive oil until bright red. Turn over and continue to sauté until both sides are red. Add to sautéed lobster the celery, leeks, onions, bay leaves, water and sherry. Cover and simmer for 45 minutes.

Remove lobster, shuck and place shells back into the stock pot. Clean and remove the meat from the cartilage. Let stock reduce by half. Scald the heavy cream and add it to the stock. (To scald cream, add cream to heavy saucepan and heat on medium-low heat.) Stir frequently, so cream doesn’t burn or thicken. Heat cream until it starts to steam and bubbles begin to form around the edges. Don’t boil. Strain stock through a fine strainer to remove any visible celery, leeks, and onions. Add lobster chucks and serve over your favorite seafood.