Split the lobsters lengthwise using a large chef's knife. Pour the liquid into a small bowl, and remove the liver and set aside. Discard the stomach (the small sac behind the eyes). Remove the claws and the legs and set aside. Slice down through the tail meat and the shell at the point of the natural hinges. Slice the body into pieces of the same approximate size.

Melt 4 ounces of the butter in a large heavy saucepan. When the butter starts to turn the color of a hazelnut, add the lobster pieces and sprinkle with salt and pepper. Add the carrots, tomatoes and tomato paste, and cook over high heat for 10 minutes, turning lobsters often. Once they have turned red all over, remove the lobsters from the saucepan and set aside.

Make the roux by combining the flour and the remaining butter in a separate saucepan. Stirring constantly, heat and mix until you have a light golden paste. Remove the roux to a small bowl.

To the carrot and tomato mixture, add the shallots, and sizzle for 1 minute without burning. Add the Calvados, ignite, and when the flame dies out, add the cream. Using a whisk, add the roux mixture, and stir until smooth. Bring the sauce slowly to a boil.

In a separate bowl, mix the reserved livers and lemon juice together, and add salt, pepper, and cayenne pepper. Add the liver mixture to the sauce and cook for about 5 minutes. You may cook the sauce longer to reduce and thicken it. Once it has reached its desired consistency, add the parsley.

To serve, place the lobster pieces on a plate to recreate the shape of the lobster and set the claws on each side. Pour the sauce over the lobsters.