Serves 6 to 8

1 large potato, peeled, cubed and boiled
3 tablespoons butter
1 cup onion, chopped
1 sweet bell pepper (red, yellow or orange), cut into 3/4-inch pieces
1 (6-ounce) package mushrooms, stems trimmed and sliced
2 cups Maine Lobster stock
1/2 cup heavy cream
3 tablespoons corn starch
3 tablespoons water
12-ounces cooked Maine lobster, cut into bite-sized pieces
Sea salt and freshly ground pepper
2 refrigerated pie crusts

Preheat oven to 350 degrees F.

In a large sauté pan, melt the butter and sauté the onions and peppers for about 5 minutes. Add the mushrooms and sauté until the mushrooms are cooked, about 5 minutes more. Using a slotted spoon, remove the vegetables and set aside.

Add the lobster stock to the sauté pan and bring it to a boil. Whisk in the cream. Dissolve the cornstarch in the water, and whisk into the lobster stock. Continue to cook, whisking vigorously, until the sauce thickens and comes to a boil. It will be quite thick. Remove the sauté pan from the heat and let cool. Stir the sauce into the vegetables and add the potatoes. When the mixture has cooled to room temperature, stir in the cooked Maine lobster.
Season the filling to taste with sea salt and pepper.

Pour the mixture into a prepared pie crust and top with the second pie crust. Bake for 20 minutes, until bubbly and the crust is browned.