Melt butter in a saucepan over medium heat then stir in rosemary, sage, oregano, onion, celery and salt and pepper to taste. Cook for 1 minute.

Add minced crawfish and pour in lemon juice and sherry; let cook until onion and celery are translucent and crawfish is white, about two minutes.

Remove from heat; set aside.

In a large pot bring chicken stock and water to a boil. Add stuffing, lemon zest and the crawfish mixture. Mix well and fluff stuffing.

Fill tails and garnish with a small sprig of rosemary. (Stuffed tails can be broiled on high for 3 to 5 minutes to crisp the top bits.