A luxurious twist on classic comfort food—tender lobster meat in a creamy, savory filling, topped with golden flaky pastry.

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Preheat oven to 400°F (200°C). Grease a 1.5–2 quart baking dish or individual ramekins.
In a large skillet over medium heat, melt butter. Add onion, garlic, carrots, and celery; sauté until softened, about 5–6 minutes.
Sprinkle flour over the vegetables and stir for 1 minute to form a roux.
Gradually whisk in half-and-half and stock until smooth and slightly thickened.
Stir in thyme, parsley, Dijon mustard, salt, and pepper. Cook 1–2 minutes more for flavors to meld.
Remove skillet from heat and gently fold in lobster meat.
Pour the lobster filling into the prepared dish(es).
Lay puff pastry over the top, trimming excess and pressing edges to seal. Cut a few slits for steam vents.
Brush pastry with beaten egg for a golden finish.
Bake for 20–25 minutes (15–18 minutes for smaller ramekins), until pastry is puffed and golden and filling is bubbly.
Let rest 5 minutes before serving to set the sauce.

Variation: Add a splash of white wine before cream for extra depth.
Make-ahead: Assemble up to step 8, cover and refrigerate up to 24 hours; bake when ready.
Substitution: Use crab meat instead of lobster for a more budget-friendly version.
Pastry alternative: Use a homemade pie crust instead of puff pastry.
Serving suggestion: Garnish with fresh chopped parsley or lemon zest.