"Rich pot pie, perfect evening comfort food on a cold night! It is labor intensive and expensive, but the end result is worth the effort-- avoid short cuts and substitutions if possible.
Lobster stock is the easiest way to cut down on cost without sacrificing taste. A great stock made with lobster carcasses (not claws) will have a distinctive, redolent lobster flavor. Therefore, you can cut back somewhat on lobster meat if you really need, & fill the pie primarily with veggies or frozen langastino tails. Carcasses can often be purchased very cheaply from fishmongers or restaurants."
Sweat the onion in half of the clarified butter for several minutes. Add garlic, shallots, and leeks and sweat for two- three minutes. Add celery, carrots, celery root, acorn squash and parsnips, and sweat the mixture at a low heat for 10 minutes. Set aside.
In the same pan, heat the remaining half of the clarified butter. Add the flour and stir until you have a blonde roux. Add the lobster stock, sherry, Tabasco, herbs, and mushrooms. Add vegetable mix.
Cook until thick on low heat, gently stirring constantly.
Once thick, add sherry vinegar. (If preparing dish ahead of time, let the mixture cool now and once cool, refrigerate until ready to use).
Add lobster meat and peas to the mixture. Place in a casserole dish or individual ramekins. Heat to warm in oven.
Top with puff pastry dough that has been cut just slightly larger than the shape of the dish(es) for the pot pie, and baked according to instructions. Baking the puff pastry separately will allow it to rise much higher than if the dough is placed on top of the wet pot pie filling.