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1
In heavy saucepan, melt the butter over medium high heat.
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2
Add the mushrooms and cook until wilted and golden brown. Stir often.
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3
Add shallots and cook until softened (about 1 minute).
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4
Add Cognac and cook until it is almost completely evaporated.
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5
Sprinkle flour over mixture, stir to combine, and cook for 2 minutes.
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6
Add the shrimp stock and milk. Whisk until smooth. Cook until mixture is thickened.
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7
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.
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8
Preheat oven to 400 degrees.
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9
Set aside until cooled.
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10
While mixture is cooking, cut the lobster into bite sized pieces.
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11
Add lobster, crab, chives, and tarragon to mixture.
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12
Place in small (single serving) baking dish and set aside.
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13
On a lightly floured surface, roll pastry to 1/8 inch thickness.
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14
Cut pastry, leaving enough room for 3/4 lip around baking dish.
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15
Pinch pastry around edges of baking dish, sealing it.
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16
Mix egg yolk and water.
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17
Brush egg mixture on top of the pastry.
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18
Cut one small slit in center of the pastry to allow steam to escape.
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19
Bake for 20-25 minutes or until pastry is golden brown and contents are bubbling.
