Lobster and Crab Pot Pie - pastry

Method

• Preheat the oven to 350 degrees F. Roll out the puff pastry on a floured surface, to about 1/2-inch thickness.
• Using a round pastry cutter or cookie cutter, about 3 inches in diameter, cut out 6 round disks.
• Brush each disk with the beaten egg, coating the pastry well.
• Arrange on a greased baking sheet and bake until the pastry rises and is golden brown, about 15 to 20 minutes.
• When baked, remove from oven and allow to cool.
• Add the grapeseed oil to a large heavy-bottomed saucepan over medium heat.
• Add the onions and saute until soft and translucent (not caramelized), then add the lobster.
• Saute until the lobster is cooked, about 5 to 8 minutes.
• At this point, add the carrots and celery and saute a few more minutes until the vegetables are tender.
• Stir in the flour and cook for about 5 minutes; this is the beginning of the roux.
• Slowly begin adding the chicken stock, stirring continuously, until the mixture thickens.
• *Add the milk, slowly and stir until incorporated to the desired thickness.
• Reduce the heat to a simmer and continue to cook for a further 10 to 12 minutes.
• Just before serving add the crabmeat and the peas and adjust the seasoning with salt and pepper, to taste.
• To serve, spoon into small bowls, sprinkle with chopped chives and top with a puff pastry disk.
• *Cook's Note: By adding the liquid slowly it will help you see the desired thickness of the sauce.
• You may not need all of the milk, as some flours absorb different amounts of liquid.
• Just be careful.