Lobster Pot Pie

1.5 cups shredded lobster meat
1.5 cup of chopped baby portabella mushrooms
2 cups half and half
1/2 cup of fish stock ( I used 1 tsp hondashi and 1/2 cup water)
1/4 cup of cooking sherry
1/2 cup of corn kernels
3/4 cup diced carrot
1/2 cup diced parsnip
1/2 cup diced onion
3 tbs butter
1/2 tsp paprika
3 tbsp flour
1 tsp dried parsley
salt and freshly grated black pepper (to your liking)
Puff pastry

Melt butter in a 6 qt pot and saute onions till soft on medium heat, about 4 minutes. Add the flour and stir. Add the rest of the veggies and cook another 4 minutes, stirring occasionally. Turn heat to low. Add the fish stock and sherry and stir until the mixture thickens, about 5 minutes. Remove the pot from heat and let cool a bit. Stir in half and half and shredded lobster meat. Make sure the half and half is not cold or it will curdle. Add the spices, adjust to your liking.

Spoon into individual ramekins. While they cool, thaw the puff pastry, about 20 minutes. Cut or roll out to fit ramekins. Cut vents in the pastry. Bake at 400° for 20 to 30 minutes or until pastry is puffed and nicely browned.

I froze some for later. From frozen, bake at 400 degrees for 1 hour. Cover with foil the first half of baking so the puff pastry does not burn.