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.