Lobster and Apple Pie

On floured surface, roll out pastry to fit top of 6-cup (1.5 L) oval casserole dish plus 1-inch (2.5 cm) extra all around. Place on parchment paper-lined baking sheet. Brush with egg; slash 4 steam vents. Bake in bottom third of 425°F (220°C) oven until golden, about 25 minutes. (Make-ahead: Let cool on rack; let stand at room temperature for up to 1 hour.)

Meanwhile, in large skillet, melt butter over medium heat; cook shallots and apples, stirring, until softened, about 5 minutes. Add brandy; ignite with match and cook until flame extinguishes.

Add cream; bring to boil. In bowl, whisk egg yolks; whisk in one-third of the cream mixture. Pushing apples aside, whisk back into skillet. Reduce heat to medium-low; cook, stirring, until thick enough to coat back of spoon, about 5 minutes.

Cut lobster into bite-size chunks. Stir into sauce along with salt and pepper; heat through. Transfer to 6-cup (1.5 L) oval casserole dish. Place pastry on top; bake in 350°F (180°C) oven until filling is bubbly, about 5 minutes.