Preheat your oven to 400°F (200°C).

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

Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables to form a roux. Cook for about 1 minute.

Gradually whisk in 1.5 cups of seafood stock (or chicken stock) and 0.5 cup of heavy cream into the roux, stirring until smooth, and cook for 5-7 minutes.

Season with 1 teaspoon Old Bay seasoning, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Fold in 0.5 pound of shrimp and cook until pink, about 2-3 minutes.

Stir in 0.5 pound of chopped cooked lobster meat and 1 tablespoon of chopped parsley. Remove from heat.

In another bowl, whisk together 1 cup of flour, 1 teaspoon of baking powder, 0.5 teaspoon of garlic powder, and 0.25 teaspoon of salt.

Add 2 tablespoons of grated cold butter to the dry mix and use a pastry cutter to combine until resembling coarse crumbs.

Fold in 0.5 cup of cheddar cheese and optional herbs, then pour in 0.33 cup of milk, mixing until just combined.

Spoon the seafood filling into ramekins or a baking dish, then drop spoonfuls of biscuit dough over the top.

Bake for 20-25 minutes until biscuits are golden and filling is bubbly.

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