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Shrimp & Lobster Biscuit Pot Pie

Shrimp & Lobster Biscuit Pot Pie

This recipe serves 6–8 people and takes about 1 hour from start to finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Ingredients
  • 1 lb shrimp peeled and deveined
  • 1 lb cooked lobster meat chopped
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 cup frozen peas
  • 1 cup corn kernels
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 2 ½ cups seafood stock or chicken broth
  • 1 cup heavy cream
  • 1 tsp fresh thyme
  • 1 tsp Old Bay seasoning
  • Salt & pepper to taste
  • For the biscuits:
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup cold butter cubed
  • ¾ cup milk plus extra for brushing
  • 1 tbsp chopped parsley

Method
 

  1. Instructions
  2. Prepare the filling:
  3. In a large skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in flour to make a roux. Gradually whisk in seafood stock, then add cream. Cook until the sauce thickens.
  4. Season and add seafood:
  5. Stir in thyme, Old Bay seasoning, peas, and corn. Gently fold in shrimp and lobster meat. Cook for 3–4 minutes until shrimp turn pink (they will continue cooking in the oven). Adjust seasoning.
  6. Transfer to baking dish:
  7. Pour the seafood mixture into a greased 9x13 baking dish.
  8. Make the biscuits:
  9. In a bowl, combine flour, baking powder, and salt. Cut in butter until crumbly. Add milk and parsley; mix until dough forms. Drop spoonfuls of dough over the seafood filling.
  10. Bake:
  11. Preheat oven to 400°F (200°C). Bake uncovered for 20–25 minutes until biscuits are golden brown.
  12. Serve:
  13. Allow to rest for 5 minutes. Garnish with fresh herbs and serve hot.