Preheat your oven to 400°F (200°C).

Melt 4 tablespoons of unsalted butter in a medium saucepan over medium heat. Add minced garlic, diced onion, and chopped celery, sautéing until soft and fragrant, about 5 minutes.

Stir in 1/3 cup of all-purpose flour, cooking for an additional minute to form a roux.

Gradually whisk in 2 cups of seafood stock and 1 cup of heavy cream, stirring continuously until thickened, about 5 to 7 minutes.

Add 1 tablespoon of Old Bay seasoning along with salt and black pepper to taste, stirring well.

Fold in 1 pound of peeled shrimp, cooking until pink, about 2 to 3 minutes, then add cooked lobster meat and chopped parsley.

In a mixing bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of garlic powder, and a pinch of salt for the biscuit topping.

Cut in 1/2 cup of cold grated butter until the mixture resembles coarse crumbs; fold in 1 cup of shredded cheddar cheese.

Pour in 3/4 cup of milk, mixing gently until a sticky dough forms.

Spoon the seafood mixture into ramekins or a baking dish. Drop clusters of biscuit dough over the mixture.

Bake for 20 to 25 minutes until the biscuit topping is golden brown.

Let the pot pie rest for 5 to 10 minutes before serving.