Ingredients:
- 225g lobster tail meat, chopped into 1-inch chunks
- 340g raw shrimp, peeled, deveined, and tails removed
- 45g unsalted butter
- 1 small yellow onion, finely diced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 30g all-purpose flour
- 475ml seafood stock
- 240ml heavy cream
- 150g frozen peas and carrots
- 1 tsp Old Bay seasoning
- 0.5 tsp dried thyme
- Salt and black pepper to taste
- 250g store-bought biscuit mix
- 115g sharp cheddar cheese, freshly shredded
- 160ml whole milk
- 30g melted butter
- 0.5 tsp garlic powder
- 1 tsp dried parsley
Instructions:
- Melt 45g of butter in your skillet over medium heat until it starts to foam and bubble. Add the diced onion and 2 stalks of sliced celery, sautéing until the onions turn translucent and fragrant. Stir in 3 cloves of minced garlic and 1 tsp of Old Bay, cooking for 30 seconds until the aroma fills the room. Add the 225g of lobster chunks and 340g of shrimp, searing for 1 minute until they just begin to turn pink. Remove seafood and set aside.
- In the same skillet, add the lobster chunks, and shrimp until they just begin to turn pink. Remove seafood and set aside.
- In the same skillet, add the remaining butter, diced onion, and celery. Sauté for 4–5 minutes until the onions are translucent. Add minced garlic and cook for another 30 seconds until fragrant.
- Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the seafood stock and heavy cream, simmering until the sauce thickens and becomes velvety.
- Stir in the frozen peas and carrots, Old Bay, thyme, and the par-cooked seafood. Season with salt and pepper to taste. Remove from heat.
- In a mixing bowl, combine the biscuit mix, shredded cheddar, and milk until a soft dough forms. Drop spoonfuls of the dough over the seafood mixture in the skillet.
- Bake for 15-20 minutes until the biscuits are golden brown and the filling is bubbling. Mix the 30g melted butter with garlic powder and parsley, then brush over the hot biscuits before serving.