Stuffed Lobster

French-dressing marinade gives this lobster its tart spicy flavor.

Makes 8 servings.

8 frozen South African lobster tails (3 or 4 packages, 10 ounces each)
1 lemon, sliced
1 tablespoon whole spices
2/3 cup bottled thin French dressing

Procedure:
1. Cook lobster tails in boiling salted water with lemon and mixed whole spices, following label directions; drain.
2. When shells are cool enough to handle,cut with scissors through thick membrane on each side where it joins hard shell; remove membrane. Take out lobster meat by peeling hard shell back with one and pulling meat out with the other. Chill shells for step 4.
3. Cut lobster meat into bite-size pieces; place in a large bowl; pour French dressing over, tossing lobster lightly until coated. Cover; chill several hours.
4. Spoon marinated lobster into shells, dividing evenly.