Prepare the Oven: Heat your oven to 400°F (204°C) so it’s fully ready once the pie is assembled.

Build the Flavor Base: Warm olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 3–4 minutes.

Cook the Vegetables: Stir in the carrots and celery. Let them cook for another 5 minutes, stirring occasionally, until they begin to soften but still hold shape.

Create the Creamy Filling: Pour in the cream and broth, stirring well. Bring the mixture to a gentle simmer, allowing the flavors to blend without boiling.

Add the Seafood: Gently fold in the lobster meat and frozen peas. Simmer for about 5 minutes, just until everything is heated through.

Season and Finish: Stir in thyme, lemon juice, salt, and black pepper. Taste and adjust seasoning if needed, then remove the skillet from heat.

Assemble the Pie: Press one pie crust into a 9-inch pie dish, ensuring it fits snugly along the bottom and sides. Spoon the lobster mixture evenly into the crust.

Seal and Vent: Place the second crust over the filling. Crimp the edges to seal, then cut a few small slits on top to allow steam to escape.

Brush and Bake: Brush the top crust with beaten egg for a glossy, golden finish. Bake for 30–35 minutes, until the crust is deeply golden and crisp.

Rest Before Serving: Let the pie cool for 10–15 minutes before slicing so the filling sets properly.