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1
Preheat the oven to 350 degrees F. Roll out the puff pastry on a floured surface, to about 1/2-inch thickness.
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2
Using a round pastry cutter or cookie cutter, about 3 inches in diameter, cut out 6 round disks.
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3
Brush each disk with the beaten egg, coating the pastry well.
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4
Arrange on a greased baking sheet and bake until the pastry rises and is golden brown, about 15 to 20 minutes.
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5
When baked, remove from oven and allow to cool.
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6
Add the grapeseed oil to a large heavy-bottomed saucepan over medium heat.
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7
Add the onions and saute until soft and translucent (not caramelized), then add the lobster.
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8
Saute until the lobster is cooked, about 5 to 8 minutes.
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9
At this point, add the carrots and celery and saute a few more minutes until the vegetables are tender.
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10
Stir in the flour and cook for about 5 minutes; this is the beginning of the roux.
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11
Slowly begin adding the chicken stock, stirring continuously, until the mixture thickens.
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12
*Add the milk, slowly and stir until incorporated to the desired thickness.
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13
Reduce the heat to a simmer and continue to cook for a further 10 to 12 minutes.
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14
Just before serving add the crabmeat and the peas and adjust the seasoning with salt and pepper, to taste.
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15
To serve, spoon into small bowls, sprinkle with chopped chives and top with a puff pastry disk.
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16
*Cook's Note: By adding the liquid slowly it will help you see the desired thickness of the sauce.
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17
You may not need all of the milk, as some flours absorb different amounts of liquid.
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18
Just be careful.
