Directions

• Lightly sauté potato, carrot and celeriac in butter. Once slightly softened add peas and corn.
• Cook out on medium heat for 1-2 mins and then deglaze with wine. Once the alcohol is cooked add dill, bisque, grainy mustard and parmesan cheese.
• Thicken with a roux if necessary
• Add lemon juice and lobster meat.
• Place the entire mix in an appropriate vessel for baking.
• Roll out dough to ¼ inch thickness and cover cooking vessel.
• Brush with egg wash and add to preheated 400° F oven.
• Bake until the pastry reaches golden brown and puffs up.