Prepared lobster and egg wash (2 beaten eggs mixed with water)
Pot pie crust
Coconut curry sauce
2 small parsnips (about 1/2 pound), peeled and cut into 1/2-inch slices
12 pearl onions, red or white, peeled
8 baby carrots, peeled and cut into 1/2-inch slices
2 baby eggplants, (about ½ pound)
2 cups maitake mushrooms, stems trimmed off, cut into individual pieces
Salt and freshly ground black pepper
1/2 medium zucchini, cut into 1/2-inch dice
Preheat the oven to 350°F.
Heat a large, oven-proof sauté pan over high heat. Add enough grapeseed oil to coat the bottom of the pan. Add carrots, parsnips, pearl onions, carrots, baby eggplants, maitake mushrooms and red bell pepper. Season the vegetables and sauté until they begin to turn golden brown.
Place the pan in the oven for 10 minutes, or until the vegetables start to soften but are still al dente. Add zucchini and reserve for pie assembly.
Turn oven up to 375°F for the pot pies. To build the pot pie, divide vegetables evenly between four oven-safe bowl, pot or ramekins.
Divide claws, tails with shells and knuckle meat in pot (ramekin or bowl). Pour the lobster cream right over the top (approximately ¾ cup).
Take out pie crusts and brush rims with egg wash. Drape the pie crust over the top of the oven-proof pot (bowl or ramekin) with the egg wash touching the bowl. Gently press the crust along the sides of the pot or dish.
Paint the egg wash over the top of the crust and sprinkle with a touch of salt.
Bake the pot pies at 375°F for about 18 minutes, until golden.