Lobster pot pie with tarragon and Gruyere on biscuits

Ingredients:

Buns

• 2 cups premium flour
• 1 tbsp baking powder
• 1 tbsp. sugar
• 1 teaspoon garlic powder
• 0.5 tsp coarse salt
• 110 g chilled butter, cut into small cubes
• 1.5 cups grated Gruyere
• 2 tbsp chopped fresh tarragon
• 1 and 1/4 cups of sour milk or kefir
• Flaky sea salt, for sprinkling

Filling

• 3 tablespoons unsalted butter
• 2 medium carrots, diced
• 1 medium onion, diced
• 1 cup frozen green peas
• 1 cup corn (fresh, if in season, or frozen)
• 5 tbsp. premium flour
• 2 cups chicken broth
• 1 cup clam juice
• 0.5 cups sherry
• 1.5 tsp coarse salt
• 0.5 tsp freshly ground black pepper
• Zest and juice of 1 lemon
• 450 g boiled lobster meat, chopped
• 1 cup heavy cream
• A few drops of hot sauce

Preparation:

1. Preheat oven to 190°C.
2. Buns:
   
   In a large bowl, combine the flour, baking powder, sugar, garlic powder, and salt. Using a pastry blender or two butter knives, cut the butter into the flour mixture until it forms pea-sized pieces (or blend in a food processor). Add the cheese and tarragon. Make a well in the center, pour in the buttermilk, and mix.
3. Filling:
   
   In a large skillet over medium heat, melt the butter. Add the carrots and onion and cook until the onions are translucent and the carrots are tender, about 8 minutes. Add the peas and corn and cook for 1–2 minutes. Stir in the flour and cook for about 2 minutes. Add the broth, clam juice, sherry, salt, pepper, lemon zest and juice. Bring to a simmer and cook until the mixture thickens and coats the back of a spoon, about 5 minutes. Stir in the lobster, heavy cream, and hot sauce. Transfer the mixture to a 9x13 inch baking dish.
4. Spoon the batter into mounds over the lobster filling. Sprinkle with sea salt. Bake until the casserole is bubbling and the buns are golden brown, about 40 minutes.