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1. Put the butter, carrot, bay leaf, thyme, and basil in a covered casserole and cook 3 minutes in the microwave oven. Add the mushrooms, onion, and ham.
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2. Stir. Cook, covered, in the microwave oven for 5 minute more, stirring once. Stir in the flour, salt and pepper. Gradually stir in the milk, cream, and wine. Cook long enough to thicken but do not allow boiling.
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3. Divide the lobster meat between 4 ramekins or individual baking dishes. Add the sauce, dividing all the ingredients evenly among the dishes.
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4. Cook the remaining butter and the bread crumbs in the microwave oven until they are golden brown, stirring every 30 seconds.
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5. Sprinkle the grated cheese over the dishes and then top with the toasted crumbs. Cook in the microwave oven long enough to heat through and to melt the cheese (about 1 or 2 minutes).
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NOTE:
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For a variation, substitute shrimp or prawns for the lobster. Swiss cheese may be substituted for the Gruyere.
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TIP:
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The lobster can be cooked in the microwave oven by putting the tails and claws in a covered dish with a little water and cooking until the meat loses its translucent appearance and will flake.
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