Preheat your oven to 400°F (204°C).

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onions and minced garlic, sautéing for about 4-5 minutes until they are translucent and fragrant.

Toss in diced carrots and celery, and continue to sauté for another 5 minutes until the vegetables soften.

Pour in 1 cup of heavy cream and 1 cup of chicken or seafood stock, stirring well. Bring to a simmer and cook for about 5-7 minutes until thickened.

Gently fold in the cooked lobster meat and frozen peas, stirring continuously for about 5 minutes.

Remove from heat and stir in fresh thyme, lemon juice, salt, and black pepper.

Roll out one pre-made pie crust into a 9-inch pie dish. Pour the creamy lobster filling into the crust.

Cover with the second pie crust, crimp the edges, and cut slits in the top crust.

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

Bake for 30-35 minutes until golden brown and bubbling.

Let it rest for 10-15 minutes before serving.