Lobster Pot Pie with Bannock Biscuits - Recipes - Chuck and the First People's kitchen

Ingredients

• 2 live lobsters (about 1.5 to 2 pounds each)
• Water
• ¼ cup kosher salt
• 1 lemon, cut in half
• 1 tablespoon olive oil
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 2 cloves garlic, smashed
• 2 tablespoons tomato paste
• Lobster shells from the cooked lobsters
• 3 bay leaf
• 1 tablespoon black peppercorns
• 6 cups water
• Kosher salt to taste
• 2½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• ¼ cup chopped parsley
• ⅓ cup cold butter, cubed
• 1 cup milk
• 4 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, smashed and chopped
• 2 celery stalks, diced
• 1 leek, thinly sliced
• ¼ cup all-purpose flour
• 2 cups lobster stock
• 1 cup heavy cream
• 1 teaspoon Old Bay seasoning
• 3 tablespoons fresh chopped dill
• 2 tablespoons fresh chopped parsley
• 1 teaspoon kosher salt
• ½ teaspoon fresh cracked black pepper
• 1 cup frozen peas
• Meat from the cooked lobsters, roughly chopped
• 2 tablespoons butter, melted for brushing
• Flaky salt