Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 1 cup cooked lobster meat, chopped
- 4 tablespoons unsalted butter, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 1 cup seafood or chicken broth
- 1 cup frozen peas and carrots mix
- 1 teaspoon Old Bay seasoning
- Salt and freshly ground black pepper, to taste
- For the cheddar bay biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup sharp cheddar cheese, shredded
- 3/4 cup whole milk or buttermilk
- Optional substitutions: Swap lobster with crab for a budget-friendly twist, or use almond milk instead of whole milk for a lighter version.
Instructions
- Preheat your oven to 400°F. While it warms up, get your seafood ready by patting the shrimp and lobster dry. I learned early on that dry seafood sautés better and won’t turn rubbery—a lesson from many rushed weeknights!
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the onion and garlic, cooking until they’re soft and fragrant, about 3-4 minutes. This step fills your kitchen with the kind of aroma that makes everyone start asking, “What’s for dinner?”
- Sprinkle the flour over the onion mixture and cook, stirring constantly, for 2 minutes. This cooks out the raw flour taste and starts to thicken your filling.
- Slowly whisk in the milk and broth, stirring constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes. It should coat the back of a spoon—like the creamy sauces my mom made from just a few simple ingredients.
- Add frozen peas and carrots along with Old Bay seasoning, salt, and pepper. Stir well and cook for another 3 minutes to warm the veggies through.
- Stir in the shrimp and lobster just until they turn opaque, about 3 minutes. Be careful not to overcook—seafood can go from tender to tough faster than you think, especially with kids waiting at the table.
- Transfer the seafood filling into a 9-inch pie dish or individual ramekins. Now it’s biscuit time!
- In a medium bowl, whisk together flour, baking powder, garlic powder, parsley, and salt for the biscuits.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This step always reminds me of standing on that wobbly chair, eagerly helping my dad stir big pots—hands busy, heart full.
- Stir in the shredded cheddar cheese, then add the milk (or buttermilk) until the dough just comes together. Don’t overmix; a little messiness here is part of the charm.
- Drop biscuit dough by spoonfuls evenly over the seafood filling. For a golden, cheesy top, brush with melted butter if you have some left.
- Bake for 20-25 minutes, or until the biscuits are golden and cooked through. You’ll know it’s ready when the biscuits spring back to the touch and the filling bubbles at the edges.
- Let it cool for 5 minutes before serving. This pause is key—trust me, I’ve learned the hard way with little ones eager to dig in!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Shrimp Lobster Cheddar Bay Biscuit Pot Pie, recipe, cooking, food
