Preheat your oven to 400°F (200°C) to ensure even baking.

In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add 2 minced garlic cloves, 1 finely chopped small onion, and 1 diced celery stalk, stirring frequently for about 5 minutes until fragrant and translucent.

Stir in 2 tablespoons of all-purpose flour and cook for about 1 minute to form a roux.

Slowly whisk in 1.5 cups of seafood stock and ½ cup of heavy cream. Stir until the mixture simmers and thickens over 5–7 minutes.

Add 1 teaspoon of Old Bay seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper to the mixture. Add ½ pound of shrimp and cook for 2–3 minutes until they turn pink. Fold in ½ pound of chopped cooked lobster and 1 tablespoon of chopped fresh parsley.

In a bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of garlic powder, and ½ teaspoon of salt.

Cut in 2 tablespoons of grated cold butter into the flour mixture until it resembles coarse crumbs. Stir in ½ cup of shredded sharp cheddar cheese.

Pour in ⅓ cup of whole milk and gently mix until just combined, careful not to overmix.

Spoon the seafood mixture into ramekins or a baking dish. Drop spoonfuls of the biscuit dough over the top.

Bake for 20–25 minutes until the biscuit topping is golden brown.

Let the pot pie rest for 5-10 minutes before serving.