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.

Sprinkle in 2 tablespoons of all-purpose flour and stir continuously for 1 minute.

Gradually whisk in 1.5 cups of seafood stock and ½ cup of heavy cream; cook for about 5–7 minutes.

Add 1 teaspoon of Old Bay seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper; stir well.

Fold in ½ pound of shrimp and ½ pound of lobster meat; cook for an additional 2–3 minutes.

In a separate bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of garlic powder, and ½ teaspoon of salt.

Cut in ½ cup of grated cheddar cheese until the mixture resembles coarse crumbs.

Pour in ⅓ cup of whole milk, mixing until a sticky dough forms.

Spoon the seafood filling into your greased baking dish or ramekins; drop spoonfuls of biscuit dough over the top.

Bake for 20–25 minutes until golden brown.

Let the pot pie cool for 5–10 minutes before serving.