Microwave lobster thermidor

Separate the lobster meat from the tail shells, snipping out the membrane underneath and pulling the meat out whole.

Put the shells in a microwave safe bowl with the water, cover with a plate and cook one to two minutes on half power until bright red and steaming hot. Set aside to cool.

Cut the lobster meat into evenly sized chunks. Melt the butter in the microwave, pour over the meat and mix to coat.

Cover with a plate and microwave at 30 second intervals on half power, stirring and checking between each, until the meat reaches about 130F; cover and let carry-over heat bring it to 135F.

In the same butter, cook the minced shallot at 45 second intervals on high power.

Whisk the heavy cream and flour together until completely smooth and set aside.

Add the minced garlic to the butter and shallot and cook a further 30 seconds.

Stream the cream and flour mixture into the hot butter while mixing constantly so no lumps form, then add the seafood stock.

Microwave 30 seconds at a time on high power, whisking thoroughly after each, until thickened.

Stir in the Dijon mustard, cayenne, sweet paprika and a splash of brandy.

Temper the egg yolk by whisking in some of the hot sauce, then whisk the yolk back into the sauce.

Stir a little Gruyere into the sauce, then chop the cooked lobster meat and fold it in.

Fill a bowl with rock salt, prop the cooked shells in it, pack them full of the lobster mixture and top with grated Gruyere.

Reheat in the microwave about two minutes on medium power until piping hot and the cheese is melted.

Alternative: reheat under a broiler two to three minutes until the cheese is melted and browned.

Top with freshly chopped tarragon.