This Shrimp and Lobster Biscuit Pot Pie is one of those dishes I started making the first winter after I moved closer to the coast. I wanted something that felt like a hug in a bowl but bright with ocean-fresh flavors. I combined simple pantry techniques with quality seafood—shrimp for snap and lobster for sweet, buttery richness—and the result quickly became a family favorite. It’s a warm, slightly indulgent dish that brings everyone to the table, and it’s deceptively easy to put together.

I first discovered this combination while experimenting with leftover lobster from a summer boil. I had canned biscuit dough on hand, and the idea of topping a creamy seafood filling with quick, golden biscuits felt both rustic and elegant. The contrast of the saucy filling with a tender, slightly crisp biscuit tops every bite. The texture is a satisfying contrast: silky cream sauce, plump shrimp, delicate lobster, and soft, bready biscuits that soak up savory juices. Every time I make it, guests comment on how comforting and special it tastes—like a restaurant dish made with the warmth of home cooking.

Ingredients

• Butter (1 tablespoon): Use unsalted butter so you can control the salt level. I prefer European-style butter for its higher butterfat, but any good-quality unsalted stick will give a rich base to the sauce.
• Onion (1 small, finely chopped): Yellow or sweet onion works best; it softens into sweetness when sweated and creates a savory foundation for the sauce. Finely chopping helps it melt into the roux.
• Garlic (2 cloves, minced): Fresh garlic adds brightness; add it after the onion has softened to avoid burning and to extract its aromatic oils.
• All-purpose flour (2 tablespoons): This makes a quick roux that thickens the sauce. Measure by spooning into the cup to avoid packing or use a kitchen scale for precision.
• Seafood stock or chicken broth (1 cup): Seafood stock intensifies briny flavors; if you don’t have it, a low-sodium chicken broth adds depth without overpowering the shellfish.
• Heavy cream (1/2 cup): Adds silkiness and body. You can substitute half-and-half for a lighter result, though the sauce will be thinner.
• Salt (1/2 teaspoon) and Black pepper (1/4 teaspoon): Season conservatively at first; adjust after the seafood is added. Freshly ground pepper gives better aroma.
• Old Bay seasoning (1/2 teaspoon): The classic seafood seasoning gives warmth and a signature coastal flavor. If you like it spicier, increase slightly.
• Frozen mixed vegetables (1 cup): Peas, carrots, and corn add color and texture. Frozen is convenient—no need to blanch first—and releases just the right amount of water into the sauce.
• Raw shrimp (1/2 pound, peeled and deveined): Use medium to large shrimp for a meaty bite. Leave tails off for easier eating; if shrimp are frozen, thaw fully and pat dry.
• Cooked lobster meat (1/2 pound, chopped): Use tail or knuckle meat for the best texture. If using leftover lobster, remove any shells and chop into bite-sized pieces.
• Refrigerated biscuit dough (1 can, 8-count): The shortcut to a flaky top—brands like Pillsbury work well. Separate biscuits and divide as needed among ramekins or top the single baking dish.
• Fresh parsley (1 tablespoon, chopped, optional): A bright garnish that adds color and a fresh herb note to finish the dish.

Instructions

Preheat & Prep: Preheat your oven to 375°F and lightly grease four 12-ounce ramekins or one 9-inch baking dish. Pat shrimp dry with paper towels and chop lobster to uniform bite-sized pieces so everything cooks evenly. Arrange your tools—skillet, whisk, and measuring cups—within reach. Sauté Aromatics: Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3 to 4 minutes, stirring to avoid browning. Add the minced garlic and cook for 30 to 60 seconds until fragrant; garlic should be aromatic but not browned to prevent bitterness. Create the Roux: Sprinkle in 2 tablespoons all-purpose flour and stir constantly for about 1 minute to cook the raw flour taste and form a blonde roux. This step is essential to achieve a smooth sauce that clings to the seafood. Make the Cream Sauce: Slowly whisk in 1 cup seafood stock (or low-sodium chicken broth) followed by 1/2 cup heavy cream, adding a little at a time to prevent lumps. Bring to a gentle simmer and let reduce until slightly thickened, about 4 to 5 minutes. You’re aiming for a sauce that coats the back of a spoon. Season & Add Vegetables: Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon Old Bay. Taste and adjust. Stir in 1 cup frozen mixed vegetables and allow them to warm through for about 1 to 2 minutes; frozen veggies will release a bit of water that helps thin a very thick sauce. Add Seafood: Fold in 1/2 pound raw shrimp and 1/2 pound chopped cooked lobster. Cook for about 3 to 4 minutes, until the shrimp turn pink and just opaque. Avoid overcooking; shrimp will finish cooking in the oven. Remove from heat and spoon the filling into prepared ramekins or the baking dish. Top & Bake: Top each ramekin or the baking dish with pieces of canned biscuit dough, pressing slightly so the dough contacts the filling. Bake in the preheated 375°F oven for 18 to 20 minutes, until the biscuit tops are golden and cooked through and the filling is bubbling at the edges. Let rest for 5 minutes before serving.

Storage Tips

Refrigerate leftovers in an airtight container for up to 3 days. If you bake individual ramekins, cover each tightly with plastic wrap or a lid to preserve moisture. To reheat, remove plastic and bake at 350°F for 12 to 15 minutes until heated through; you can refresh biscuit tops under the broiler for 1 to 2 minutes—watch closely to avoid burning. For longer storage, spoon the filling (without biscuit dough) into freezer-safe containers, leaving 1 inch headspace; freeze up to 3 months. Thaw overnight in the refrigerator before reheating and adding fresh biscuits.

Ingredient Substitutions

If you don’t have lobster, substitute with lump crab meat or extra shrimp for a simpler budget-friendly option. For a lighter sauce, swap half the heavy cream for milk, or use whole milk with a tablespoon of cornstarch to help thicken. For gluten-free needs, use a gluten-free flour blend for the roux and a store-bought gluten-free biscuit dough if available; texture will vary. To reduce dairy, replace butter with olive oil and heavy cream with a high-fat coconut milk; be aware coconut adds a subtle tropical note that changes the profile.

Serving Suggestions

Serve the pot pies hot, garnished with chopped fresh parsley for color and brightness. Pair with a crisp green salad dressed in lemon vinaigrette to cut through richness, or serve alongside roasted asparagus or sautéed green beans for a complete meal. For wine pairings, choose a bright, citrusy white like Sauvignon Blanc or an unoaked Chardonnay to complement the shellfish. For a casual brunch, serve with mimosas and crusty bread for extra sopping power.

Cultural Background

This dish blends New England seafood tradition—where lobster is a celebrated coastal ingredient—with the classic English-inspired savory pie method. Pot pie-style dishes have long been a way to combine leftovers and create a warm, sealed meal; topping with biscuits is an American shortcut that became popular with refrigerated dough products. Old Bay seasoning ties it to mid-Atlantic and coastal cooking, where spice blends like this are staples for enhancing shellfish without masking their natural flavors.

Seasonal Adaptations

In summer, use fresh corn kernels and sautéed summer squash for vibrant freshness. In winter, swap the mixed vegetables for root vegetables like diced parsnip and carrot, pre-roasted to concentrate sweetness. For holiday menus, double the lobster and serve in individual ramekins as an elegant starter. Small additions like a splash of sherry or a teaspoon of lemon zest can brighten the sauce in any season.

Meal Prep Tips

Prepare the filling up to two days ahead and refrigerate in an airtight container. When ready to serve, reheat the filling on the stovetop until simmering, transfer to ramekins, top with biscuit dough, and bake. This strategy saves time on busy nights and retains peak texture. For freezer meal prep, package filling separately from biscuit dough and freeze; thaw overnight before topping and baking.

Bringing this dish to the table is always a small celebration—simple ingredients, confident technique, and the warmth of seafood comfort combine to make it a go-to when you want something special without complicated work. Give it a try this weekend and make it your own with a favorite side or an herb twist.