This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie is my go-to for special weeknight dinners and small celebration meals. I discovered this combination one chilly evening when leftover cooked lobster begged to be rescued from the fridge; I wanted something richer than a simple pasta but fuss-free enough for a weeknight. The result — a velvety seafood stew finished with a biscuit topping flecked with cheddar, garlic, and chives — changed my approach to seafood leftovers entirely. The filling is silky and seasoned with a gentle hit of Old Bay, while the topping delivers that unmistakable Cheddar Bay biscuit flavor: crunchy edges, flaky interior, and melted pockets of sharp cheese.

What makes this dish special is the contrast of textures and the way familiar flavors elevate humble elements. The shrimp cook quickly and stay tender, the lobster adds sweet, briny depth, and the biscuit cap soaks just enough of the creamy sauce to be indulgent without becoming soggy. Serving it in individual ramekins keeps the portions elegant and makes the presentation worth company. Every time I serve this, friends ask for the recipe — and the leftovers (when there are any) taste even better the next day after the flavors settle.

Ingredients

• For the Seafood Filling: Butter is the flavor foundation — use unsalted so you can control seasoning; I prefer a European-style butter for richness. Choose low-sodium seafood or chicken stock to balance seasoning.
• Shrimp & Lobster: Use medium shrimp (about 16–20 per pound) peeled and deveined; cooked lobster meat can be supermarket whole meat or fresh picked meat — it contributes sweet, meaty texture.
• Old Bay: A classic Chesapeake blend that echoes the biscuit topping; 1 teaspoon gives signature warmth without overpowering the cream.
• All-purpose flour: Two uses here — to thicken the sauce and as the base for the biscuit. Measure by spooning into the cup for accuracy or weigh for consistency.
• Heavy cream: Adds silk and richness; half-and-half will work in a pinch but the sauce will be lighter.
• For the Cheddar Bay Biscuit Topping: Grate cold butter into the flour for quick, flaky layers; sharp cheddar (4 ounces) provides savory bite. Whole milk keeps the dough tender — add a tablespoon if needed to bring it together.

Instructions

Preheat the Oven: Set the oven to 400°F (200°C) and position a rack in the center. If using individual ramekins, have them ready on a rimmed baking sheet to catch any bubbling filling. Preheating ensures the biscuits start to bake quickly and brown nicely. Sauté Aromatics: In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 minced garlic cloves, 1 small finely chopped onion, and 1 diced celery stalk. Cook until translucent and soft, about 4–5 minutes, stirring to avoid browning — gentle sweat preserves sweetness and keeps the sauce clear of burnt flavors. Make the Roux: Sprinkle in 2 tablespoons all-purpose flour and stir continuously for 1 minute to cook the raw flour taste. This short roux thickens the sauce without adding color; you’re aiming for a glossy paste that will marry with the stock. Add Liquid and Thicken: Slowly whisk in 1½ cups seafood stock and ½ cup heavy cream, adding in a steady stream to avoid lumps. Bring to a gentle simmer and cook 5–7 minutes until slightly thickened — the sauce should coat a spoon. Adjust heat so it doesn’t boil vigorously, which can break the cream. Season and Add Seafood: Stir in 1 teaspoon Old Bay, ½ teaspoon salt, and ¼ teaspoon black pepper. Add ½ pound raw shrimp and cook 2–3 minutes until just pink and opaque; then fold in ½ pound chopped cooked lobster meat and 1 tablespoon chopped fresh parsley. Remove from heat to prevent overcooking the lobster. Prepare Cheddar Bay Biscuit Dough: In a bowl, whisk 1 cup flour, 1 teaspoon baking powder, ½ teaspoon garlic powder, and ¼ teaspoon salt. Grate 2 tablespoons cold butter into the dry mix and cut until crumbly (finger rub or pastry cutter). Stir in ½ cup shredded sharp cheddar and 1 tablespoon chopped chives. Add ⅓ cup whole milk, mixing lightly until just combined; add another tablespoon if the dough seems dry. Do not overmix. Assemble: Spoon the seafood filling into 4 individual ramekins or a single 8-inch baking dish. Drop biscuit dough by spoonfuls across the top, leaving small gaps so steam can escape. Gently smooth any peaks for even browning. Bake: Place on the rimmed baking sheet and bake 20–25 minutes until the biscuits are golden brown and an inserted toothpick comes out clean. If the biscuit tops brown too quickly, tent loosely with foil for the final 5 minutes. Rest and Serve: Let cool 5–10 minutes before serving; this sets the filling so it’s scoopable rather than runny. Garnish with extra chopped chives or parsley for color.

Storage Tips

Cool the baked dishes to room temperature for no more than two hours before refrigerating. For short-term storage, tightly cover individual ramekins with plastic wrap or an airtight lid and refrigerate up to 3 days. For longer storage, freeze only the seafood filling in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating. Reheat in a 325°F oven until warmed through, then top with freshly baked biscuits to preserve the biscuit’s texture. Avoid microwaving assembled pots — the biscuit will become soggy and the filling may heat unevenly.

Ingredient Substitutions

If lobster is expensive or unavailable, use extra shrimp (1 pound total) or substitute lump crab meat for a slightly different sweetness. For a lighter sauce, replace heavy cream with half-and-half, keeping in mind the filling will be less rich and may require a shorter simmer to avoid thinning. To make this gluten-free, use a 1-to-1 gluten-free flour blend in both the roux and biscuit; the texture will differ slightly but the flavor remains similar. Swap butter for a dairy-free spread and use coconut cream for a dairy-free version, though the flavor profile will change.

Serving Suggestions

Serve each ramekin on a small plate to catch any spills and garnish with a scatter of fresh chives or parsley and a lemon wedge to brighten the seafood. Pair with a simple arugula salad dressed in lemon vinaigrette, roasted asparagus, or a chilled corn salad. For wine, a crisp unoaked Chardonnay or a dry sparkling wine complements the creamy filling and cuts through the richness of the biscuit. For a casual meal, offer warm biscuits alongside steamed green beans and a squeeze of lemon.

Cultural Background

This dish nods to New England and Mid-Atlantic seafood traditions — think lobster bakes and Old Bay–seasoned crustaceans — while borrowing the iconic Cheddar Bay biscuit elements popularized in coastal American cooking. The idea of encasing a creamy seafood stew beneath a biscuit or pastry lid is an evolution of pot pie traditions that span both British and American cuisines. Combining sweet lobster with sharp cheddar and garlic reflects regional tastes where rich dairy and local shellfish coexist on menus and family tables.

Seasonal Adaptations

In summer, use fresh sweet corn kernels and ramp up the herbs with tarragon or basil for a bright twist. In winter, add a splash of sherry to the sauce for warming complexity and fold in roasted root vegetables for heartiness. For spring, a hint of lemon zest and fresh peas will lighten the filling. Holiday versions can include small chunks of smoked salmon or a splash of brandy in the sauce for an elevated finish.

Meal Prep Tips

Make the seafood filling up to 48 hours ahead and store covered in the fridge; when ready to serve, warm gently on the stovetop, adjust seasoning, and top with freshly made biscuit dough. Alternatively, freeze the filling in portioned containers — thaw overnight and reheat slowly. Pre-measure biscuit dry ingredients and grate the cheddar in advance to speed assembly; keep the butter cold in the refrigerator until the moment you grate or cut it in to maintain flakiness.

This dish brings warmth and indulgence to any table. Whether you’re celebrating or simply treating yourself after a long week, the crisp, cheesy biscuit and buttery seafood filling make each spoonful feel special. Try it once, and it will find its way onto your rotation for years to come.