Remove lobster meat from tails and reserve shells. Roughly chop lobster meat and set aside.
In a large pot, melt Butter from Aromatics group over medium heat. Add Onion and Garlic and cook until softened, about 5 minutes.
Add Flour from Thickening group to the pot and cook for 1 minute, stirring constantly to create a roux.
Gradually whisk in Chicken broth from Liquids group, ensuring no lumps form. Add Lobster shells and bring to a simmer.
Reduce heat and simmer for 20 minutes, allowing the lobster flavor to infuse the broth. Strain the broth through a fine-mesh sieve, discarding the shells.
Return the broth to the pot. Stir in Heavy cream and Dry sherry from Liquids group. Heat through, but do not boil.
Add Lobster meat and Old Bay seasoning, Salt, and Black pepper from Seasoning group. Cook for 2-3 minutes, until heated through.
Serve hot, garnished with Chopped chives from Garnish group.
