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1
In a large, microwave-safe plastic bag, arrange lobsters head to tail.
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2
Twist the top of the bag shut.
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3
Cook in a 650- to 700-watt oven at 100 percent power for 8 minutes.
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4
Carefully remove from oven.
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5
Drain any liquid that has collected in the bag into a bowl.
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6
Remove lobsters from bag and allow to cool while proceeding with the recipe.
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7
In a 2-quart souffle dish, melt butter, uncovered, at 100 percent power for 2 minutes.
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8
Stir in onion and cook, uncovered, at 100 percent power for 3 minutes.
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9
Remove from oven.
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10
Whisk in Worcestershire, mustard and Tabasco.
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11
Set aside.
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12
Holding the lobster over the bowl, separate the head from the body.
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13
Using a spoon, scrape out tomalley and roe into the bowl, being careful to avoid the brain sac.
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14
Holding the feelers, squeeze the head to extract juices.
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15
Remove meat from tail and claws.
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16
Dice the tails.
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17
Reserve claws whole for garnishing.
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18
Add cream and chicken broth to onion/butter mixture.
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19
Heat, uncovered, at 100 percent power for 4 minutes.
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20
Whisk tomalley, roe and reserved juices into cream mixture.
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21
Cook, uncovered, at 100 percent power for 4 minutes.
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22
Add tarragon and reserved lobster tail meat and cook 2 minutes longer.
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23
Remove from oven.
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24
Season to taste with lemon juice, salt and pepper.
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25
Toss with hot fettucine.
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26
Garnish with reserved claws.
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27
Serve immediately.
