Ingredients
Scale
- For the Seafood Filling:
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 stalk celery, diced
- 2 tablespoons all-purpose flour
- 1½ cups seafood stock (or chicken stock)
- ½ cup heavy cream
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ pound shrimp, peeled and deveined
- ½ pound cooked lobster meat, chopped
- 1 tablespoon chopped fresh parsley
- For the Cheddar Bay Biscuit Topping:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons cold butter, grated
- ½ cup shredded sharp cheddar cheese
- â…“ cup whole milk (plus 1 tablespoon if needed)
- 1 tablespoon chopped fresh chives or parsley (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a saucepan over medium heat, melt the butter. Add garlic, onion, and celery. Cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute to form a roux.
- Slowly whisk in seafood stock and cream until smooth. Simmer 5–7 minutes until slightly thickened.
- Season with Old Bay, salt, and pepper.
- Add shrimp and cook 2–3 minutes until pink. Stir in lobster and parsley, then remove from heat.
- In a bowl, whisk together flour, baking powder, garlic powder, and salt.
- Cut in the grated cold butter until crumbly. Stir in cheddar and herbs.
- Add milk and mix until just combined (dough will be sticky).
- Spoon seafood mixture into ramekins or a baking dish. Drop biscuit dough over the top.
- Bake 20–25 minutes, until biscuits are golden and cooked through.
- Let rest 5–10 minutes before serving.
Notes
- If using frozen seafood, thaw and pat dry before cooking.
- Swap in more shrimp or crab if you don’t have lobster.
- The filling can be made ahead and refrigerated for 1 day.
- Great for meal prep—freezes well before or after baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Seafood