• 4 1-1.25lb. Live Lobsters
• 4 Tablespoon Unsalted Butter
• 1/3 Cup Minced Shallots
• 1/4 Cup brandy
• 2 Tablespoons Flour
• 1 Cup Milk
• 1 Cup Heavy Cream
• 1/2 Cup Frozen Green Peas
• 1 Teaspoon Kosher Salt
• 1/4 Teaspoon Ground Nutmeg
• 1/4 Teaspoon Cayenne Pepper
• 2 Teaspoons Dried Thyme
• 2 Tablespoons Chopped Chives
• 1 1/2 Teaspoons Chopped Fresh Tarragon
• 4 Sheets Frozen Puff Pastry, Thawed
• Flour For Work Surface
• Cooking Spray

Step 1: Cook the Lobster and Make the Stock

1. Boil salted water and steam lobsters (about 17-18 minutes for four 1-lb. lobsters). The shells should be red, and the meat should be white.
2. Cool. remove meat, cut into bite-sized pieces, and refrigerate.
3. Simmer shells in water for 20 minutes, then strain. Reduce the stock for 2 hours until about 1 1/2 to 2 cups remain.

Step 2: Make the Pot Pie Filling

1. Sauté shallots in butter, then add brandy and cook until evaporated.
2. Stir in flour, then whisk in 1 1/2 cups lobster stock and milk until thickened.
3. Add cream, peas, and seasonings. Simmer for 15 minutes.
4. Cool, then miz in lobster meat, chives, and tarragon. Refrigerate.

Step 3: Prepare Pastry and Assemble

1. Preheat oven to 400°F. Cut puff pastry into 3-inch squares.
2. Line muffin tin cups with two overlapping squares, prick bottoms with a fork, and bake for 18 minutes until golden.
3. Warm the filling, spoon into pastry cups, and serve.