Time to roll up those sleeves and dive into the heart of this dish. Here’s how you can bring this delicious pot pie to life:

1. Preheat your oven to 375°F (190°C). This ensures everything cooks evenly and to perfection.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until they’re fragrant and translucent, about 5 minutes.
3. Stir in the diced carrots and peas, cooking for another 3 minutes until they start to soften.
4. Add the shrimp and cook until they’re pink and opaque, about 4 minutes. Stir in the lobster, salt, pepper, and thyme.
5. Sprinkle the flour over the mixture, stirring constantly for 2 minutes to cook out the raw taste.
6. Gradually pour in the seafood stock and heavy cream, stirring to combine. Simmer until the mixture thickens, about 5 minutes.
7. Pour the seafood filling into a deep ovenproof dish, spreading it evenly.
8. In a separate bowl, mix the biscuit mix with milk and melted butter until a dough forms.
9. Spoon the biscuit dough over the seafood mixture, covering as much surface as possible.
10. Bake in the preheated oven for 20-25 minutes, or until the biscuit topping is golden brown and cooked through. Let it cool for a few minutes before serving.

Remember, cooking is about feeling, not just following. I often find myself adjusting spices or ingredients based on what I have, and it’s always an adventure.