Preheat your oven to 400°F (200°C).

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add 1 diced onion and 2 minced garlic cloves. Sauté for 3–4 minutes until translucent.

Incorporate 1 diced carrot and 1 diced celery stalk into the skillet. Cook for about 5 minutes.

Pour in 1 cup of heavy cream and 1 cup of chicken or seafood stock. Stir gently to combine and simmer for 2–3 minutes.

Add 2 cups of chopped lobster meat and 1 cup of frozen peas. Stir well and simmer for an additional 5 minutes.

Remove from heat and stir in 1 teaspoon of fresh chopped thyme, 1 tablespoon of lemon juice, and season with salt and pepper.

Roll out one pre-made pie crust and place it into your pie dish.

Carefully spoon the lobster mixture into the pie crust.

Place the second pie crust over the filling and crimp the edges to seal. Cut vents in the top crust.

Brush the top with a beaten egg.

Bake for 30–35 minutes until the crust is golden brown.

Allow to cool for 10–15 minutes before serving.