Boil turtle meat in gallon of water. Add bay leaf, garlic, and lemon juice. Salt and pepper to taste. Let boil until turtle meat is tender, about 1 ½ to 2 hours.
Make medium brown roux with oil and flour. Turn off fire. Add onions, celery, and tomato paste, stirring constantly.
Add roux mixture to boiled turtle meat and let cook another 45 minutes or until thickness desired.
When ready to serve, place 2 halves of boiled egg and a tablespoon of sherry in each soup plate before ladling the soup.