I have mixed feelings about them.
In the late 80's I worked in a Marriott kitchen and was serving a plated lobster dinner. I was short by 2 plates and had to think quickly. I had the thawed lobsters, so I split them open and pulled out the meat. I opened the meat so as to be how it would be presented, coated them with lemon juice and butter, wrapped them in a paper towel and placed them in the microwave.
I know they work in different power levels, so I started out with 5 minutes on 30% power, and within a few minutes had perfectly cooked lobster meat, which I then placed back on the shell and under the salamander to finish a little browning.
(note) Lobster shells have too many minerals in them and will "arc" in the microwave.