Lobster Pot Pie

With thanks to my good friend Scott Williams in the USA.

4 tablespoons butter

1 1/2 cups baby portobello mushrooms, quartered

2 shallots, minced

1/4 cup cognac

2 tablespoons all-purpose flour

1 1/2 cups vegetable stock

1 cup milk, at room temperature

1 cup heavy cream, at room temperature

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon cayenne pepper

3 sprigs fresh thyme, leaves only

1/2 cup frozen peas, thawed

1 tablespoon fresh tarragon, chopped

1 pound lobster meat, picked over for shells and cut into 1 1/2-inch chunks

1 sheet puff pastry, thawed if frozen

1 egg, beaten with 1 tablespoon of cold water

In a large, heavy-bottomed saucepan, melt the butter over medium-high heat. Add the mushrooms and cook until they begin to release moisture, about 3 minutes.

Add the shallots and cook until soft, about 5 minutes, then add the cognac and cook until the alcohol has evaporated off. Evenly distribute the flour over the mixture and stir in until mushrooms and shallots are coated completely.

Cook until light brown, about 5 minutes, then add the stock and milk and cook for another 5 minutes or until mixture thickens, stirring frequently to break up any lumps of flour.

Lower heat, add nutmeg, cayenne, thyme and peas and cook for another 10 minutes.

Remove from heat, add lobster meat and tarragon, stir well to combine, then preheat the oven to 400 degrees.

Transfer mixture to a 9 x 12-inch baking dish or casserole.

Roll out thawed puff pastry on a lightly floured surface until large enough to cover the top of the baking dish with an inch hanging over the sides.

Lay the puff pastry over the surface of the pie, pressing down on the edges to form a tight seal. Trim away the excess, crimp around the rim with a fork if you like, brush lightly with the beaten egg mixture and cut several slits in the top to vent steam.

Bake for 20 minutes or until crust is golden brown.