Bring a large pot of salted water to boil.
Plunge the lobsters head first into boiling water,in batches if necessary, and cook, covered, for 5 minutes.
Transfer the lobsters with thongs to a large bowl filled with ice water to cool. When the lobsters are cool enough to handle, crack the shells, remove tail and claw meat, and coarsely chop. Reserve the shells. Tightly cover the meat and refrigerate.
In large Dutch oven, melt 4 oz. (1 stick) of butter over medium-high heat. Add the shells and cook, stirring,
until they turn bright red, 2 to 3 minutes. Add 1 cup of the sherry and bring to a boil. Cook until reduced by half,
about 3 minutes. Add the milk, cream, paprika, salt , pepper, and return to a boil.
Reduce the heat to medium-low and simmer until slightly
thickened., 15 to 20 minutes. Remove from the heat and let it cool.Cover and refrigerate at least 6 hours or over-
night for the flavors to develop.
Remove the milk and shell mixture from refrigerator and
strain into a clean container through a fine mesh strainer.
Set aside, in a large heavy pot, melt the remaining 4 oz. (1stick) of butter over medium-high heat. Add the chopped lobster meat and cook, stirring, until lightly colored, 2 to 3 minutes. Add the remaining 1/2 cup of sherry and increase the heat to high. Cook, stirring, to deglaze the pan and until reduced by half. Add the strained milk mixture and bring to a low boil.
Simmer, stirring until heated trough.
Remove from heat and adjust the seasoning, to taste.
Spoon into bowls and garnish with chopped fresh tarragon. Serve immediately.