Lobster Tails With Sherry Stuffing

This recipe is not so much weird as it is incongruous. I can not imagine anyone who likes lobster and can afford to prepare it using a recipe that also calls for Stove Top Stuffing. No, I just can't picture the large lobster tails on the counter next to a box of Stove Top. Don't get me wrong I like Stove Top, occasionally I make a casserole with leftover chicken, Stove Top and some other ingredients but with really expensive foods- no way.

Lobster Tails with Sherry Stuffing
"Can a working girl (born Leo, child of adventure) achieve a gourmet meal on a week-day night? Absolutely, when she keeps Stove Top Stuffing Mix on the shelf and this quick, successful recipe handy in the kitchen."


6 large lobster tails


1 package (6 0z.) Stove Top Chicken Flavor Stuffing Mix


2 tablespoons butter or margarine


2 tablespoons all-purpose flour


2 tablespoons dry sherry wine


1 teaspoon salt

Fill a large skillet 1-inch deep with salted water and bring to a boil. Arrange lobster tails in skillet. Bring again to a boil. Cover and simmer about 6 minutes. Drain, reserving 1-1/2 cups of the liquid for a sauce. With scissor, cut away thin undershell of lobster tails. Remove meat and cut into small chunks. Place empty shells in shallow baking dish; keep warm in oven.
Prepare stuffing mix as directed on package. Meanwhile, melt 2 tablespoon butter in large sauce pan over low heat. Stir in lobster meat. Sprinkle with flour. Slowly stir in reserved liquid. Cook over low heat until mixture is thickened. Add sherry and salt. Stir in prepared stuffing and heat. Spoon the stuffing mixture into lobster shells. Makes 6 servings.

From Have A Beautiful Meal... with Stove Top Brand Stuffing Mix.