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In a large stock pot or lobster pot, boil lobsters in 2 quarts salted water until done, about 20 minutes. Discard water. Allow lobsters to cool. Remove meat and tamale (the green stuff) from shells. Save tail and claw shells. Boil potatoes in 2 cups water until completely cooked and very soft. Drain and reserve water. Cut potatoes into quarters. In a large, non-reactive stock pot, saute 4 teaspoons butter, onion, celery, carrots, scallions, leeks, and bell pepper. Add evaporated and whole milk, sherry, potatoes, and potato water to pot. Lower heat to simmer.
Cut lobster meat into pieces. Saute lobster meat and tamale in 2 teaspoons butter and sesame seeds for 5 minutes. Add to stew. Saute shells in same pan for 5 minutes and add to stew. (The shells will give the stew a roasted flavor.) Cook at low heat for 1-1/2 hours. Salt and pepper to taste. Remove lobster shells and serve in large soup bowls. Garnish with a sprig of fresh parsley.
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