This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie started as an indulgent weeknight experiment the first time I had leftover lobster from a summer boil. I wanted something that felt celebratory but could still come together in under an hour. The balance of briny seafood, a velvety, Old Bay-spiced sauce, and rustic cheddar-topped biscuits gives it a texture and flavor profile that feels both homey and special. It’s the kind of dish that turns Tuesday into a small occasion and brings people to the table with a smile.

I first made this when my sister dropped off a pound of cooked lobster tails and some farm-fresh shrimp. The filling is deliberately saucy but not soupy: a quick roux with stock and cream forms a glossy base that carries the aroma of garlic and the warm spices of Old Bay. The biscuit topping borrows the classic Cheddar Bay elements—sharp cheddar, garlic, and chives—so every spoonful alternates between rich, savory seafood and a golden, biscuit-y crunch. It’s memorable at holiday leftover dinners and elegant enough for a casual dinner party.

Ingredients

• Unsalted butter: Use real unsalted butter (Land O'Lakes or Kerrygold) for the filling and cold butter for the biscuits; butter quality matters for flavor and flake.
• Garlic & aromatics: Fresh garlic, onion, and celery provide savory depth—use a small yellow onion and remove any bitter outer layers for a cleaner taste.
• All-purpose flour: Helps thicken the sauce and build the biscuit structure; spoon into the measuring cup and level off for accuracy.
• Seafood stock & heavy cream: Use a low-sodium seafood or shellfish stock if possible; chicken stock works fine—heavy cream gives body and a silky mouthfeel.
• Old Bay seasoning: The defining spice blend here—start with one teaspoon and adjust to taste; adds celery salt, paprika, and other warm notes.
• Shrimp & lobster: 1/2 pound shrimp (peeled, deveined) and 1/2 pound cooked lobster meat; use fresh or thawed frozen lobster tails—chop into bite-sized pieces.
• Cheddar Bay biscuit topping: All-purpose flour, baking powder, garlic powder, cold grated butter, shredded sharp cheddar, and whole milk make a soft, savory biscuit—add chives or parsley for brightness.

Instructions

Preheat and prepare: Preheat the oven to 400°F (200°C). Choose individual 8-ounce ramekins for portion control or use a 9-inch baking dish for a family-style presentation. Lightly butter the dish to prevent sticking and preheat so the filling begins to set against warmer ceramic. Sauté aromatics: In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 minced garlic cloves, 1 finely chopped small onion, and 1 diced stalk celery. Sauté until soft and translucent—about 4–5 minutes—stirring to avoid browning. Softening rather than browning preserves the clean, sweet flavor of the vegetables. Build the roux: Stir in 2 tablespoons all-purpose flour and cook for 1 minute to remove the raw flour taste. This short cook time prevents a gritty texture later while allowing the roux to start thickening the sauce. Add liquids and reduce: Slowly whisk in 1½ cups seafood stock and ½ cup heavy cream. Keep whisking until smooth, then simmer gently for 5–7 minutes until the mixture is slightly thickened and glossy. Look for a sauce that coats the back of a spoon; if it seems too thin, simmer a couple more minutes. Season and add seafood: Season with 1 teaspoon Old Bay, ½ teaspoon salt, and ¼ teaspoon black pepper. Add ½ pound raw shrimp and cook 2–3 minutes until pink and just cooked through; immediately stir in ½ pound chopped cooked lobster and 1 tablespoon chopped fresh parsley. Remove from heat so the lobster stays tender. Make biscuit dough: In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon garlic powder, and ¼ teaspoon salt. Cut in 2 tablespoons cold butter grated (use a box grater) until the mixture resembles coarse crumbs. Stir in ½ cup shredded sharp cheddar and 1 tablespoon chopped chives or parsley if using. Add ⅓ cup whole milk and mix until just combined; add up to 1 tablespoon more milk only if the dough is too dry. The dough should be slightly sticky but scoopable. Assemble and bake: Spoon the seafood filling into prepared ramekins or into a single baking dish. Drop biscuit dough by spoonfuls over the filling, spacing to cover most of the surface—do not press flat; biscuits bake better when slightly domed. Bake in the preheated oven for 20–25 minutes until the biscuits are golden and a toothpick inserted into the biscuit comes out clean. Rest and serve: Let rest 5–10 minutes before serving to allow the filling to settle. Garnish with extra chopped parsley or chives and a light sprinkle of Old Bay for a bright finish.

Storage Tips

Refrigerate leftover pot pie in an airtight container for up to 3 days; individual ramekins are especially convenient for reheating. To reheat, cover loosely with foil and bake at 350°F (175°C) for 12–15 minutes until hot in the center, or microwave single servings for 90–120 seconds, then finish with a minute under the broiler to refresh the biscuit top. For freezing, cool the filling completely before transferring to a freezer-safe container. Freeze for up to 3 months, then thaw overnight in the refrigerator before topping with fresh biscuit dough and baking.

Ingredient Substitutions

If lobster is unavailable, substitute an equal amount of lump crab meat or additional cooked shrimp—crab adds a sweet, delicate flavor while extra shrimp keeps the dish simpler and more economical. For a lighter sauce, replace half the heavy cream with whole milk; the sauce will be a touch thinner but still indulgent. To make the biscuit topping dairy-free, use a vegan butter and dairy-free cheddar alternative and replace whole milk with unsweetened oat milk. For a gluten-free option, use a 1-to-1 gluten-free flour blend in both the sauce and biscuits, and check that the baking powder is gluten-free.

Serving Suggestions

Serve this with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or alongside roasted asparagus for a seasonal pairing. For a brunch twist, serve smaller ramekins with a poached egg on top so the yolk blends with the filling. Garnish with extra chives, lemon zest, or a light drizzle of browned butter for depth. Offer crusty bread to sop up any leftover sauce if you baked the dish family-style.

Cultural Background

This mash-up leans on New England coastal flavors—lobster and shrimp are regional staples, often paired with butter and simple aromatics. The Cheddar Bay biscuit is inspired by a popular coastal-American style of savory biscuit, famous for garlic and cheddar accents. Combining a creamy, seafood-forward filling with a biscuit topping borrows the comforting pot pie format and adapts it to shellfish-centric cuisine found along the eastern seaboard.

Seasonal Adaptations

In summer, use fresh corn kernels and a splash of white wine in the filling to brighten the dish; in winter, fold in roasted root vegetables like diced parsnip and carrot for heartiness. For holiday dinner, double the lobster and finish the biscuits with melted butter and a sprinkle of smoked paprika for a festive touch. Swap chives for tarragon in spring for a fresher, herb-forward note that complements delicate lobster meat.

Meal Prep Tips

Make the filling up to 24 hours ahead and refrigerate; warm gently on the stovetop and then top with biscuit dough just before baking for the best texture. Portion the filling into individual ramekins and freeze for single-serve meals—thaw overnight before baking. Grate the cheddar and cold butter together and store in the fridge for quick biscuit assembly. Label containers with date and contents to rotate through your fridge efficiently.

Share this at your next gathering or keep it as a special weeknight treat—the combination of rich seafood, aromatic Old Bay, and flaky cheddar biscuits never fails to please. I encourage you to make it your own by adjusting herbs, heat, and biscuit size to suit your table.