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Lobster-stuffed Dover Sole

4 servings


Gluten Free No Added Sugars

Nutritional Facts Per Serving

41.8 g
1.1 g
0.1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 283
  • Fat 10.9 g
    • Saturated   6 g
    • + Trans 
  • Cholesterol 138 mg
  • Sodium   379 mg
  • Carbohydrate 1.1 g
    • Fibre   0.1 g
    • Sugars  
  • Protein 41.8 g
    • Vitamin A 11 %
    • Vitamin C 3 %
    • Calcium 6 %
    • Iron 7 %


Preheat the oven to 400 degrees F. Cut the lobster tails in half lengthwise. Remove the meat and discard the shells. Lay the sole fillets flat on a work surface; season with salt and white pepper. Set a shelled, half lobster tail at the narrow end of each piece of sole. Roll the sole into cylinders and place in a non-stick, 9-inch x 13-inch baking dish. Combine the wine, butter, garlic and parsley in a small bowl; spoon over the sole. Bake the sole, uncovered, for 15 minutes, or until cooked through. Divide the stuffed sole among 4 plates, spoon the pan juices over top, and serve.

Note: Rock lobster tails are available in the freezer section of the seafood department. Thaw before using.

Serving Suggestions

Green beans, boiled or steamed until just tender and tossed with lemon and fresh thyme flavoured butter, and saffron rice would pair nicely with this luxurious fish dish.

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