Add the flour and cook on low heat for 3 more minutes, stirring occasionally.
Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes.
Now add the heavy cream.
Cut the lobster meat into medium-sized cubes.
Place the lobster, frozen peas, frozen onions, and parsley in a bowl and pour the sauce over the mixture. Check the seasonings and set aside.
For the crust
Mix the flour, salt, and baking powder in a food processor. Add the lard and butter and pulse 10 times, until the fat is the size of peas.
With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
For the pie:
Preheat the oven to 375 degrees F.
Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish.
Place 1 crust in the dish and fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash.
Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.