As decadent as it is homey, a lobster pot pie is a nice break from the ubiquitous lobster-on-bun format. Serve hot and pair it with an ice-cold rosé for maximum effect.

Preheat oven to 375˚F. Divide lobster meat evenly among 4 pint-sized ramekins, oven-proof bowls, or oven-proof mugs.

Sauté the onions and carrots in the butter until onions are translucent, about 12–15 minutes. Add the celery and peas and sauté 4 minutes more. Add the thyme and oregano. Add flour and stir until thickened.

Next add the milk, cream, and white wine and bring to a boil. Stir until thickened, about 5 minutes. Season with salt and pepper to taste. Pour over the lobster, evenly between the four servings.

Remove pastry dough from fridge; cut circles large enough to cover ramekins and to tuck into sides. Poke a few holes in the lid with a fork. Beat the eggs and paint onto each lid. Bake pie for about 40 minutes. Serve hot.