Lobster & Crab Pot Pie

Lobster and Crab Pot Pie

3 cups frozen vegetable mix, peas & carrots
1 to 2 tablespoons canola oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cup chicken broth
1/2 cup heavy cream
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons parsley, minced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 cup cooked lobster meat, cubed
1 cup cooked Alaskan King Crab, cubed
1 package puff pastry
Preheat oven to 400 degrees F.

Toss frozen vegetables with canola oil and spread evenly onto a sheet pan.  Place into oven and cook until golden brown.  In a sauté pan, heat 1 tablespoon of butter and sweat the onion and celery.  In another saucepan, heat the broth and cream.  Add 2 more tablespoons of butter to the celery mix and cook out the water.  Add the flour and curry powder and cook for 1 to 2 minutes.  Whisk in the hot milk mixture and cook until thickened.  Add the parsley, salt, and pepper.  Toss the browned vegetables and the crab and lobster.  Pour into a shallow baking pan or a large terra cotta pot base, lined with foil and top with 6 to 8 circles of puff pastry.  Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 15 minutes.