Preheat your oven to 400°F (204°C).

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves, cooking for about 4-5 minutes until the onion is translucent and fragrant.

Stir in 1 cup of diced carrots and 1 cup of diced celery, sautéing for another 5 minutes until the vegetables soften.

Pour in 1 cup of heavy cream and 1 cup of chicken or seafood stock. Simmer until it thickens slightly, about 5-7 minutes.

Add 2 cups of cooked lobster meat and 1 cup of frozen peas to the mixture and stir gently for 5 minutes.

Season your filling with 1 tablespoon of fresh thyme, the juice of half a lemon, salt, and black pepper. Mix well.

Roll out one pie crust into a 9-inch pie dish. Spoon the lobster mixture into the crust and cover with the second crust, sealing the edges.

Brush the top crust with a beaten egg for a golden finish and cut steam vents in the top.

Bake in the preheated oven for 30-35 minutes until the crust is golden brown.

Let the pie rest for 10-15 minutes before slicing and serving.