Preheat your oven to 400°F (200°C) and gather all ingredients.

Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat, then add garlic, onion, and celery. Cook for about 5 minutes.

Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables and cook for about 1 minute.

Gradually whisk in 1.5 cups of seafood stock and 0.5 cup of heavy cream, stirring until the sauce thickens, about 5-7 minutes.

Season the sauce with Old Bay seasoning, salt, and black pepper, then add shrimp and cook for 2-3 minutes until pink. Stir in lobster and parsley.

In a separate bowl, combine 1 cup of all-purpose flour, baking powder, garlic powder, and salt, mixing well.

Cut in 4 tablespoons of cold butter until the mixture resembles coarse crumbs, then fold in cheddar cheese and herbs.

Gently stir in 0.33 cup of whole milk until just combined. Add more milk if needed.

Spoon the seafood mixture into a baking dish and drop spoonfuls of biscuit dough over the top.

Bake for 20-25 minutes until biscuits are golden brown. Allow to rest for 5-10 minutes before serving.