Preheat your oven to 400°F (200°C).

Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Add minced garlic, chopped onion, and diced celery, cooking for about 5 minutes until softened and fragrant.

Stir in 2 tablespoons of all-purpose flour into the sautéed vegetables and cook for an additional minute.

Gradually whisk in 1.5 cups of seafood stock and 0.5 cup of heavy cream into the roux, stirring until smooth. Continue cooking for about 5-7 minutes until it thickens to a creamy consistency.

Once thickened, season the mixture with 1 teaspoon of Old Bay seasoning, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Add the peeled shrimp and cook until pink, about 2-3 minutes. Mix in chopped lobster and fresh parsley, then remove from heat.

In a separate bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoon of garlic powder, and 0.25 teaspoon of salt for the biscuit topping.

Add 2 tablespoons of grated cold butter into the flour mixture. Mix until the texture resembles coarse crumbs.

Stir in 0.5 cup of shredded sharp cheddar cheese and optional herbs to the flour mixture. Slowly add 0.33 cup of whole milk, mixing until just combined.

Spoon the seafood filling into ramekins or a baking dish. Top with biscuit dough, spreading it across the surface.

Bake the Shrimp & Lobster Cheddar Bay Biscuit Pot Pie in the preheated oven for 20-25 minutes until golden brown.

Allow the pot pie to rest for 5-10 minutes before serving to let the filling set.