Preheat your oven to 400°F (200°C). Gather your ingredients while waiting for the oven to heat up.

Heat about 2 tablespoons of olive oil in a large skillet over medium heat and sauté chopped onion and minced garlic for 3-4 minutes.

Add diced carrots and celery to the skillet, cooking for another 5 minutes until they soften, but still retain crunch.

Pour in 1 cup of heavy cream and 1 cup of chicken or seafood stock, bringing it to a gentle simmer for about 2-3 minutes.

Incorporate the lobster meat and frozen peas into the mixture, simmering for an additional 5 minutes.

Remove from heat and season the filling with fresh thyme, lemon juice, salt, and black pepper to taste.

Fit one pie crust into a 9-inch pie dish, pour the filling, and spread it evenly.

Cover the filled dish with the second crust, sealing the edges and cutting slits on top for steam to escape.

Brush the top crust with the beaten egg for a golden finish.

Bake in the preheated oven for 30-35 minutes until golden brown and bubbly.

Let the pie cool for 10-15 minutes before serving.