Serves: 6

Ingredients:

Directions:

Preheat oven to 400 degrees. Place 6 ovenproof soup bowls on a large rimmed baking sheet. The bowls should hold about 1-1/2 cups. Set aside

Heat just enough olive oil in saute pan coat the bottom of the pan. Add the onion, potato, celery and carrots to pan. Cook until vegetables have softened,
about 5 minutes. Add 2 cups of broth, thyme, salt and pepper. Bring to a boil over medium heat, then lower heat and simmer for 15 minutes.

In a bowl, place flour and whisk in remaining ½ cup broth. Stir flour mixture into vegetable mixture and bring to a boil over medium-high heat. Reduce
heat to medium and cook until thickened, about 4 minutes. Stir in cream and sherry. Stir in crab gently, trying not to break up any lumps. Stir
in cooked lobster meat and simmer until thoroughly heated. Spoon mixture evenly amongst the 6 bowls.

Unfold pastry sheet onto a lightly floured surface. Cut pastry into 6 rectangles. Roll each rectangle into a 5-1/2 inch square. Place pastry squares
over bowls and cut 2 (1-inch) slits in each square. Bake approximately 15 minutes until pastry is puffed and golden. Remove from oven and allow
to set for 10 minutes before serving.