Place meat, roe and liver in a large bowl. Cover bowl and wrap shells, refrigerate both. About 25 minutes before serving, in 3 quart saucepan over medium heat, in butter, blend flour, salt, nutmeg and paprika. Stir in half and half and sherry. Add meat, cook just until heated.
Place shells on rack in broiling pan.
Fill with mixture. Broil until mixture is hot. Place lobsters on plate. Garnish with parsley. Add a few drops of Tabasco to each one and dot well with butter.