"FROM THE FIELD" LOBSTER AND CRAB POT PIE

Steps:

• In heavy saucepan, melt the butter over medium high heat.
• Add the mushrooms and cook until wilted and golden brown. Stir often.
• Add shallots and cook until softened (about 1 minute).
• Add Cognac and cook until it is almost completely evaporated.
• Sprinkle flour over mixture, stir to combine, and cook for 2 minutes.
• Add the shrimp stock and milk. Whisk until smooth. Cook until mixture is thickened.
• Add heavy cream, peas, salt, nutmeg, cayenne, and thyme. Cook for 15 minutes or until sauce is thickened enough to coat the back of a spoon.
• Preheat oven to 400 degrees.
• Set aside until cooled.
• While mixture is cooking, cut the lobster into bite sized pieces.
• Add lobster, crab, chives, and tarragon to mixture.
• Place in small (single serving) baking dish and set aside.
• On a lightly floured surface, roll pastry to 1/8 inch thickness.
• Cut pastry, leaving enough room for 3/4 lip around baking dish.
• Pinch pastry around edges of baking dish, sealing it.
• Mix egg yolk and water.
• Brush egg mixture on top of the pastry.
• Cut one small slit in center of the pastry to allow steam to escape.
• Bake for 20-25 minutes or until pastry is golden brown and contents are bubbling.