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1
Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon, reserving drippings in pan. Set bacon aside.
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2
Add butter to drippings in pan. Stir in leeks, potatoes, and carrots over medium heat; cook 6 minutes or until vegetables begin to soften. Stir in mushrooms and garlic, and cook 5 more minutes, stirring occasionally.
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3
Add wine to skillet, and increase heat to medium-high. Bring to a boil; cook 4 minutes. Stir in chicken broth and cream, and bring to a boil. Cook 17 minutes or until mixture is reduced by half.
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4
Whisk together flour and water. Stir into pan, and cook 1 minute or until thickened. Remove pan from heat; stir in bacon, lobster meat, and next 4 ingredients. Divide mixture evenly into 4 (2-cup) ovenproof bowls; cool 10 minutes.
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5
On a lightly floured surface, roll pastry into a 13- x 11-inch rectangle. Cut pastry evenly into 4 rectangles. Carefully fit 1 rectangle over each bowl, and press pastry gently against the rims of the bowls. Brush tops of pastry with egg. Place bowls on a baking sheet.
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6
Bake at 400u00b0 for 20 minutes or until pastry is golden. Serve immediately.
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7
Wine note: This year, Norren Graziano helps celebrate The Trellis' 25th anniversary with chef Marcel Desaulniers and his partner, John Curtis. For this recipe, Noreen recommends Chasseur Russian River Pinot Noir ($24).
