Preheat your oven to 400°F (204°C).

In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until soft, about 3-4 minutes.

Stir in diced carrots and celery, cooking together for 5 minutes until starting to soften.

Pour in heavy cream and chicken or seafood stock, stir and simmer for 5 minutes.

Fold in chopped lobster meat and frozen peas. Let cook for an additional 5 minutes.

Stir in fresh thyme, lemon juice, salt, and black pepper. Remove from heat and prepare the crust.

Fit one pie crust into a 9-inch pie dish, pour in the lobster filling, and evenly distribute.

Cover with second pie crust, crimp edges, and cut vent slits on top.

Brush the crust with beaten egg for a golden finish.

Bake for 30-35 minutes until the crust is golden brown and filling is bubbling.

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