Preheat your oven to 400°F (200°C). Gather your ingredients while the oven heats up.

Melt 4 tablespoons of unsalted butter in a medium saucepan over medium heat. Add minced garlic, diced onion, and chopped celery. Sauté for 5 minutes until fragrant.

Sprinkle 1/4 cup of all-purpose flour over the softened vegetables, stirring constantly for about 1 minute to create a roux.

Gradually whisk in 2 cups of seafood stock and 1 cup of heavy cream, stirring continuously. Allow to cook for 5-7 minutes until thickened.

Season with 1 tablespoon of Old Bay seasoning, salt, and black pepper. Fold in 1 pound of raw shrimp and 1 cup of cooked lobster meat. Cook for an additional 2-3 minutes.

In a mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt. Cut in 1/2 cup of cold, cubed butter until it resembles coarse crumbs.

Stir in 1 cup of shredded cheddar cheese and 3/4 cup of whole milk until just combined.

Spoon the seafood filling into ramekins or a large baking dish, dolloping the biscuit dough over the top.

Bake in the preheated oven for 20–25 minutes until biscuits are golden brown.

Let cool for 5-10 minutes before serving. Garnish with fresh parsley or chives.