Boil lobster tails as label directs.
Remove meat from shells; reserve shells.
Cut meat into 1 1/2-inch chunks.
Preheat broiler if manufacturer directs.
Line shells with thin layer of rice.
In small saucepan over medium heat, melt butter; stir in flour, cream, salt, pepper, bitters.
Cook, stirring, until thickened; stir in sherry.
Combine sauce, rest of rice and lobster; toss lightly.
Pile in shells.
Broil 4 minutes or until nicely browned.
Sprinkle with paprika; garnish with lime wedges.