Preheat your oven to 400°F (200°C). Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Add 2 minced garlic cloves, 1 chopped small onion, and 1 diced celery stalk. Sauté for 5 minutes until soft.

Stir in 2 tablespoons of all-purpose flour to form a roux. Gradually whisk in 1½ cups of seafood stock and ½ cup of heavy cream. Stir for 5–7 minutes until thickened and creamy.

Season with 1 teaspoon of Old Bay seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Add ½ pound of peeled shrimp and cook until pink. Stir in ½ pound of lobster and 1 tablespoon of parsley.

Combine 1 cup of flour, 1 teaspoon of baking powder, ½ teaspoon of garlic powder, and ¼ teaspoon of salt in a bowl. Cut in 2 tablespoons of cold butter until crumbly.

Add ½ cup of cheddar cheese and herbs to the mixture. Pour in ⅓ cup of milk and mix until just combined. The dough should be sticky.

Spoon the creamy filling into a baking dish. Drop spoonfuls of biscuit dough over the top, leaving gaps for steam.

Bake for 20–25 minutes until the biscuits are golden brown and risen. Watch carefully to avoid overbaking.

Allow to rest for 5–10 minutes before serving. Enjoy layers of creamy filling and crispy biscuit.