In a large saucepan, melt half the butter over medium heat. Gradually whisk in the flour, stir until it turns a nutty brown color, about 10 minutes.

In a cast iron skillet, heat the remaining butter and brown the turtle meat over high heat, approximately 5-7 minutes.

Add diced onion, chopped celery, and minced garlic to the meat. Saut? until soft, about 5 minutes. Season generously with Creole spices.

Combine tomato pur?e and stock in the saucepan. Bring to a simmer and cook for 30 minutes.

Slowly add the roux to the simmering soup, stirring continuously to prevent lumps, cook for an additional 15 minutes.

Season the soup with salt, pepper, and more Creole seasoning if desired. Stir in lemon juice, chopped eggs, and parsley. Heat through for 5 minutes.

Ladle the soup into bowls and top each with a splash of sherry just before serving.