Sweat garlic and onions in oil in a 4-quart saucepan until translucent, then add flour and cook, stirring, until incorporated and no longer smelling of raw flour. Deglaze with sherry, then add cream and lobster stock. Bring to boil, then turn down to a medium simmer. Add peas and carrots, then reduce liquid by a third, about 20 minutes. Take off the heat and let cool completely.
Preheat oven to 375 degrees F.
Add lobster meat to the mixture and mix completely. Place four 4-inch ramekins on a prep table and divide the lobster filling among them, filling to about 1/2 inch from the rim. Cover each with a pie dough circle and cover mixture in the ramekin. Bake until golden brown, 17 to 19 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.