Lobster Pot Pie

Preheat oven to 425ºF.

Using kitchen shears, cut lobster shell from the open portion to the tip of the tail. Delicately open the shell so that the meat slowly separates from the shell. Check for the digestive track and remove by slicing down the center. Cut the lobster into small cubes.

In a medium-sized saucepan, add butter and let melt. Stir in garlic and onions for 3 minutes. Once the onion is softened, pour in white wine and tomato paste. After 2 minutes, add flour and whisk until a paste is formed. Season with generous salt and pepper. Continue whisking and pour in the heavy cream, corn and lobster.

Pour the mixture into ramekins. Top with puff pastry. Bake for 15 minutes. Enjoy!