Steam the lobsters in a large pot for 5 minutes.

Cool the lobsters slightly.

Remove the claw and tail meat from the shells, keeping claw meat intact.

Cut the tail meat crosswise into 1-inch pieces.

Set the lobster meat aside.

Crush the lobster shells.

Place the crushed shells in a large pot.

Add the carrot, leek, parsley, peppercorns, lemon peel, water, wine, and Sherry to the pot.

Bring the mixture to a boil.

Reduce the heat and simmer until the liquid is reduced to 1 cup (about 30 minutes).

Strain the liquid through a fine sieve or cheesecloth into a bowl.

Discard the solids, reserving the strained lobster broth.

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).

Coat a baking dish with butter.

Mix the ground star anise, ground bay leaves, and ground cloves in a small bowl.

Lightly dust the salmon fillets with the spice mixture, shaking off any excess.

Lay the fillets, skin side down, in the baking dish.

Bake the salmon until cooked through (about 8-10 minutes, depending on thickness).

While the salmon bakes, put the lobster broth in a small saucepan.

Add the minced fresh sage leaves to the broth.

Bring the mixture to a boil over medium-high heat.

Lower the heat, add the lobster claw and tail meat, and simmer until just cooked through (about 3 minutes).

Remove the salmon fillets to individual plates.

Arrange the lobster meat around the fillets, using one claw per serving.

Ladle the lobster sauce over the fillets and serve immediately.