Put the turtle meat in a large saucepan with 1 tablespoon of the salt, 1/4 teaspoon of the cayenne, and the water. Bring to a boil. Skim off any foam that rises to the surface. Reduce the heat to medium and simmer uncovered for 20 minutes. With a slotted spoon, transfer the meat to a platter. Let cool for a few minutes, then cut into 1/2-inch cubes. Set aside. Reserve the stock. You should have about 6 cups.
In a large saucepan, combine the butter and flour over medium-high heat. Stir constantly with a wooden spoon for 10 to 12 minutes to make a dark brown roux, the color of chocolate. Add the onions, bell peppers, and celery. Stir occasionally for 2 to 3 minutes until the vegetables are slightly limp. Add the bay leaves, thyme, and garlic and cook for 2 minutes. Add the tomatoes and the turtle meat. Cook, stirring occasionally, for 5 to 6 minutes. Add the Worcestershire, the remaining 1 3/4 teaspoons salt and remaining 1/2 teaspoon cayenne, the reserved turtle stock, lemon zest, lemon juice, and sherry. Bring to a boil. Reduce the heat to medium and simmer for 10 minutes. Add the parley, green onions, and eggs and simmer uncovered, for about 45 minutes. Remove the bay leaves.
Serve in soup cups or bowls, garnished with lemon slices.
Yield: 8 servings