Note: This is Julia Child’s lobster thermidor made easy in the microwave. And my husband and I found the dish delicious. Just get organized with the various ingredients, and all will work swiftly.
–2 lobster tails (uncooked, fresh)
–thyme, bay leaf, tarragon, cayenne (bottled)
–celery (1 stalk, chopped)
–carrot (1, chopped)
–green onions (2 stalks, chopped)
–mushrooms (baby bellas, 4 or 5, chopped)
–parsley (fresh, 1 handful)
–Parmesan cheese (shredded, packaged)
–Dijon mustard (1 tablespoon)
–Promise margarine (heart-healthy)
–milk (almond or dairy not soy, which doesn’t microwave well)
–creamer (soy or dairy)
–brandy (buy a small, inexpensive bottle)
1 – In a microwaveable cup, place 1 tablespoon of Dijon mustard. Add a little almond or dairy milk, and stir until blended. Then add more almond or dairy milk to make one-half cup, plus one-third cup of white wine, 2 tablespoons of brandy, and a few drops of soy creamer. Season with salt, pepper, thyme, bay leaf (1), tarragon, cayenne pepper, chopped parsley, and olive oil. Stir well. Microwave on high for 1 and one-half minutes.
2 – In a second cup, place 1 tablespoon of flour. When the sauce has heated, slowly add to the flour, stirring briskly. Then place the sauce in a covered baking dish.
3 – Chop 1 stalk of celery, 1 carrot, 1 handful of baby bella mushrooms, and 2 stalks of green onions. Add to the sauce. Microwave for 3 minutes. When finished, stir very thoroughly.
4 – Place 1 tablespoon of Promise margarine in a small microwaveable cup. Microwave on high for 10 seconds. Then stir.
5 – Using a sharp knife, cut horizontally through the “soft” side of the lobster tails. Then add the lobster to the sauce. Season with salt and pepper. Drench the lobster in lemon juice. Pour the margarine on top of the lobster. Then sprinkle with Parmesan cheese.
6 – Microwave the completed dish for 5 minutes on high.
7 – Serve the lobster hot, atop brown or white rice.
–lobster thermidor adapted from Julia Child’s Mastering the Art of French Cooking.