Preheat your oven to 400°F (200°C).

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

Sprinkle in 2 tablespoons of all-purpose flour, stirring to create a roux. Cook for an additional minute.

Gradually whisk in 1.5 cups of seafood stock and ½ cup of heavy cream. Stir for about 5–7 minutes until the mixture thickens.

Add 1 teaspoon of Old Bay seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper to the mixture. Adjust seasonings as needed.

Fold in 0.5 lb of peeled and deveined shrimp. Cook for 2–3 minutes, then add 0.5 lb of chopped cooked lobster meat and 1 tablespoon of chopped fresh parsley.

In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of garlic powder, and a pinch of salt.

Cut in ½ cup of grated cold butter until the mixture is crumbly.

Fold in 1 cup of shredded cheddar cheese, and then add ⅓ cup of milk. Stir gently.

Spoon the seafood filling into ramekins or a baking dish, then drop dollops of the biscuit dough on top.

Bake for 20–25 minutes until golden brown.

Let it cool for 5–10 minutes before serving.