This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is one of those dishes I make when I want cozy, celebratory food without the fuss of a full seafood boil. I first developed this combination on a damp spring evening when I had leftover cooked lobster and a bag of frozen shrimp. The idea to finish it with a quick cheddar bay biscuit topping came from my love of the classic restaurant-style biscuit — sharp cheddar, garlic, and fresh herbs — and it instantly elevated the filling into something both comforting and elegant.

The filling is a silky seafood stew built on a simple roux, seasoned with Old Bay for familiar briny warmth, and finished with cream to bind the flavors. The shrimp cook quickly in the sauce so they stay tender; the lobster is folded in at the end to keep its sweet, delicate texture. The biscuit topping bakes to a golden brown, the cheddar melting into pockets of savory goodness, and the garlic and herbs make every bite irresistible. This is a great weeknight special for a small crowd or a company-worthy main that still feels like home.

Ingredients

• Unsalted butter: Use good-quality butter such as Plugr or Kerrygold for the richest flavor; butter forms the base of the sauce and the biscuit topping and helps build that glossy mouthfeel.
• Garlic and onion: Fresh is best — minced garlic and finely chopped onion bring aromatic depth. Yellow onion or sweet onion works well; cook until translucent to avoid raw bite.
• Celery: Adds subtle savory crunch and aromatic balance; dice small so it softens while the sauce thickens.
• All-purpose flour: Acts as the thickener for the roux and again in the biscuit topping; spoon the flour into the measuring cup rather than packing for accuracy.
• Seafood stock & heavy cream: Use seafood stock when possible for the most flavor, otherwise chicken stock is an excellent substitute; heavy cream enriches the filling and gives a silky texture.
• Old Bay & seasonings: Old Bay seasoning is the backbone of the seafood flavor — use regular Old Bay for the classic profile and adjust salt mindfully if your stock is salty.
• Shrimp & lobster: Use 1/2 pound peeled shrimp and 1/2 pound cooked lobster meat; buy U.S. shrimp in the 21-25 count range or medium, and pick cooked lobster knuckle or tail meat for sweet texture.
• Cheddar bay biscuit topping: Sharp cheddar gives tang and complexity; cold butter grated into the flour produces flaky pockets. Whole milk yields a tender crumb in the biscuit.

Instructions

1. Preheat and prepare: Preheat the oven to 400°F. If you are baking in individual ramekins, set them on a sheet pan for easy transfer in and out of the oven. This ensures even heat and prevents spills when moving the filled dishes. 2. Sauté aromatics: In a medium saucepan over medium heat melt 2 tablespoons unsalted butter. Add the minced garlic, finely chopped onion, and diced celery. Cook until the onion is soft and translucent, about 5 minutes, stirring occasionally to prevent browning which would change the flavor profile. 3. Make the roux: Stir in 2 tablespoons all-purpose flour and cook for 1 minute to eliminate the raw flour taste. This forms a light roux which will thicken the sauce without adding color — cook just until it smells slightly toasty but not brown. 4. Add liquid and thicken: Slowly whisk in 1 1/2 cups seafood or chicken stock and 1/2 cup heavy cream. Continue to stir until smooth and slightly thickened, about 5 to 7 minutes. Look for a sauce that coats the back of a spoon; if it seems too thin, simmer an additional 1 to 2 minutes. 5. Season and finish the filling: Season with 1 teaspoon Old Bay, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the shrimp and cook 2 to 3 minutes until they turn pink and curl slightly. Fold in 1/2 pound chopped cooked lobster and 1 tablespoon chopped fresh parsley. Remove from heat so the lobster stays tender and the shrimp do not overcook. 6. Make biscuit dough: In a bowl whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Cut in 2 tablespoons cold butter grated until the mixture resembles coarse crumbs. Stir in 1/2 cup shredded sharp cheddar and 1 tablespoon chopped fresh chives or parsley if using. Add 1/3 cup whole milk and mix until just combined; add an extra tablespoon of milk if the dough seems too dry. The dough should be sticky but manageable. 7. Assemble and bake: Spoon the seafood filling into ramekins or a single baking dish. Drop biscuit dough over the top in mounds and gently spread to cover gaps — avoid pressing the dough too thin. Bake in the preheated oven for 20 to 25 minutes, until the biscuits are golden and the filling is bubbling at the edges. Let rest 5 to 10 minutes before serving to let the sauce set slightly.

Storage Tips

Store finished portions in airtight containers in the refrigerator for up to 3 days. For best texture, separate biscuit topping from the filling if you plan to keep it longer: transfer cooled filling to a freezer-safe container and freeze up to 3 months. Reheat the filling in a saucepan over low heat until warm, then top with freshly mixed biscuit dough and bake so the biscuits remain fluffy rather than soggy. Use shallow, oven-safe containers for quicker reheating and even baking.

Ingredient Substitutions

If you need to adapt for dietary needs, use gluten-free all-purpose flour for both the roux and the topping (measure GF flour slightly differently if your blend is heavier). Swap heavy cream for full-fat coconut milk for a dairy-free option, though the flavor will be slightly sweeter and richer. Replace lobster with lump crab meat or additional shrimp for a cost-effective twist; for a vegetarian version, use firm tofu and oyster mushrooms with vegetable stock and omit the shellfish seasonings.

Serving Suggestions

Serve this pot pie with a crisp green salad dressed with lemon vinaigrette to cut the richness, or roasted asparagus for springtime flair. Garnish each ramekin with extra chopped parsley and a light dusting of paprika for color. For a cozy family meal, place ramekins on warm plates and pair with a chilled white wine such as unoaked Chardonnay or a bright Sauvignon Blanc to complement the seafood.

Cultural Background

This dish is an American coastal-inspired interpretation of classic pot pie and the beloved Cheddar Bay biscuit found in casual seafood restaurants. It blends New England lobster traditions with Southern-style herbed biscuits, creating a cross-regional comfort dish. While not a historic recipe per se, it nods to coastal American techniques: a beurre manié or roux-based sauce, seafood-forward flavoring, and a biscuit-top baking tradition that elevates humble ingredients into a celebratory meal.

Seasonal Adaptations

Spring and summer call for bright additions like peas, baby spinach, or fresh corn kernels folded into the filling. In colder months, swap in roasted root vegetables such as diced carrots and parsnips. For holiday dinners, add a splash of sherry to the sauce and finish biscuits with a little melted butter and minced chives for a festive presentation.

Meal Prep Tips

Make the filling up to 24 hours in advance and cool completely before refrigerating. When ready to bake, reheat the filling gently, then top with biscuit dough and bake until golden. For grab-and-bake lunches, portion filling into freezer-safe ramekins and wrap before freezing; simply thaw in the refrigerator overnight and bake as directed. Label containers with date and contents to keep meal prep organized.

Bring this dish to your next family gathering or enjoy it on a quiet night in — the combination of tender shrimp, sweet lobster, and golden cheddar biscuits is always worth the small effort. Dont be afraid to make it your own and share the warmth around your table.