6 tb Unsalted butter
1/2 c  Unbleached all-purpose flour
1 c  Clam broth
3/4 c  Dry sherry
1 c  Light cream or milk
1 tb Lemon juice
3 tb Freshly grated ginger
3 lg Garlic cloves
- peeled and crushed
2 tb Curry powder (hot or mild)
1/8 ts Ground red pepper
Salt
Freshly ground black pepper
1/2 c  Chopped flat-leaf parsley
1/2    Meat from a 1 1/4 lb lobster
- steamed or boiled
- 5 minutes to loosen,
- then removed and chopped
1 1/2 lb Large shrimp
- peeled and deveined
3/4 lb Young carrots; scraped,
- trimmed, cut into
- 2-in lengths, blanched
- for 2 minutes
4 oz Shiitake mushrooms
- stems removed
- and cut into thick slices
1 c  Slivered almonds; toasted
10 oz Frozen "petite" peas
- defrosted
16 oz Frozen pearl onions
- defrosted
1 lb All-butter puff pastry
- defrosted in the
- refrigerator if frozen
1    Egg; mixed with
1 tb -Water, for egg wash

PREHEAT OVEN TO 425F. Invert a 3-quart oval or rectangular casserole,
preferably earthenware or porcelain, onto a piece of parchment or waxed
paper. Trace the shape, adding a 1-inch border all around, then cut it out.
In a large heavy skillet, heat the butter over medium high heat until it
foams. Whisk in the flour, adjust the heat to medium low, and continue
cooking until the flour is light-cream colored, about 2 minutes. Stir in
the clam broth, sherry, cream and lemon juice. Adjust the heat to medium
high, and slowly bring the mixture to a boil, stirring constantly. Cook 30
seconds longer. It will be quite thick. Remove the pan from the heat. Stir
in the ginger, garlic, curry powder, red pepper, salt and black pepper. Let
the mixture cook slightly, then fold in the parsley, lobster, shrimp,
carrots, mushrooms, almonds, peas and onions. Scrape the filling into the
casserole. On a slightly floured work space, roll the puff pastry to a
thickness of 1/4 inch. Cut it out, using the paper template. In the center
of the pastry, cut out an air hole about 1/2 inch in diameter. Place the
pastry over the casserole, pressing it down on the sides to seal. Cut the
remaining pastry into strips or shapes and decorate the top of the pot pie.
(This dish may be prepared ahead to this point, covered and refrigerated up
to 1 day.) Brush the top with the egg wash. To help prevent the liquid from
boiling over onto the crust, make a steam vent by rolling a 3-inch strip of
heavy aluminum foil width-wise around a wooden spoon handle. Insert it
gently into the hole. Remove spoon, leaving foil in place. Place the
casserole on a cookie sheet and transfer it to the middle of the oven. Bake
for 20 minutes, then reduce heat to 375F and continue baking for 20-to-25
minutes longer, or until the pastry is puffed and rich golden brown. Remove
the pan, let it rest with the vent inside for 15-to-20 minutes to keep the
crust from becoming soggy.