Wrap each oyster in a ribbon of fillet of sole, secure with a toothpick, and broil in butter. Prepare the sauce in the following manner: brown 2 tablespoons butter in a pan on the stove; add flour to make a paste; then slowly pour in the cream. Pour this sauce over the lobster, let simmer for 3 minutes, add the tarragon and sherry, and pour over the broiled oysters. Cook in the oven for 15 minutes. Serve with white rice.