Prepare gravy mix according to package directions, reserve half (1 qt.) and set aside remainder for another use.
In a large sauté pan, melt ½ cup butter, then sweat celery, onions, carrots, and potatoes with 2 tbsp. thyme and parsley. Season to taste with salt and black pepper and cook until translucent.
Add heavy cream, lobster stock, and hard cider, and reduce to medium heat for 10 minutes, or by half.
Add1 qt. of the prepared gravy and peas, then turn off heat and cool entire mixture until cold.
Add lobster to cold gravy and vegetable mixture. Place mixture in individual baking dishes, cover, and refrigerate until ready to use.
Prepare biscuit mix by replacing water with wheat beer. Before mixing, add remaining thyme to beer, then mix according to package directions.
Mix for an additional minute, then roll out dough to ¼ inch thickness using bench flour as necessary. Cut into desired size and shape (disks for a round individual baking dish) and place on floured sheet tray in the cooler for at least 10 minutes.
Melt remaining butter. When ready to use, uncover baking dish with lobster filling and top with prepared cold dough disk. Crimp edges to seal and brush with melted butter then bake until golden brown and hot.