Melt butter and add veggies, except mushrooms. cook until translucent. Do not let them brown. Add the mushrooms and cook about 3 minutes.
Sprinkle in the flour and stir to incorporate.
Add the cream and the nutmeg, herbs de province & red pepper flakes and simmer about 4 minutes until thick and creamy. Add the lobster and turn off heat. Season to taste with salt and pepper. (can stop here and refrigerate if making the day before)
Roll out the pastry on a floured surface and cut 4 4 1/2 inch rounds.
Divide the lobster mixture among 4 8 oz ramekins.
Brush the rims with egg wash. Cover with the pastry rounds and press firmly to seal. When ready to cook, brush the top with egg wash. Do not vent.
Bake 20-25 minutes until the pastry is puffed and golden.