Preheat your oven to 400°F (200°C). Lightly butter individual ramekins or prepare a 9-inch baking dish.

Melt 2 tablespoons unsalted butter in a saucepan over medium heat. Add minced garlic, chopped onion, and diced celery. Cook, stirring, until soft and translucent, about 5 minutes.

Sprinkle in 2 tablespoons flour and stir constantly for about 1 minute to cook the raw flour taste and form a roux.

Slowly whisk in 1½ cups seafood stock and ½ cup heavy cream. Keep whisking until the sauce is smooth and thickened, about 5 to 7 minutes.

Stir in 1 teaspoon Old Bay seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Taste and adjust seasonings as needed.

Add the shrimp and cook 2 to 3 minutes, until the shrimp turns pink and opaque. Remove from heat and fold in the chopped cooked lobster and 1 tablespoon parsley.

In a separate bowl, whisk together 1 cup flour, 1 teaspoon baking powder, ½ teaspoon garlic powder, and ¼ teaspoon salt.

Cut in 2 tablespoons cold grated butter until the mixture looks crumbly and resembles coarse crumbs.

Stir in ½ cup shredded sharp cheddar and the chopped chives or parsley if using.

Pour in ⅓ cup whole milk and stir until just combined. The dough should be slightly sticky; add the extra tablespoon of milk only if it seems too dry. Do not overmix.

Spoon the seafood filling into your prepared ramekins or baking dish, leaving a little room at the top.

Drop spoonfuls of the biscuit dough evenly over the filling.

Bake for 20 to 25 minutes, or until the biscuits are golden and a skewer inserted into a biscuit comes out clean.

Let the pot pies rest 5 to 10 minutes before serving so the filling sets slightly.