Shrimp & Lobster Cheddar Bay Pot Pie

Ingredients

• 8 oz Shrimp (peeled, deveined, tail off)
• 8 oz Lobster Meat (cooked, cut into bite‑size pieces)
• 2 Tbsp Avocado Oil (high smoke point for sautéing)
• 1 tsp Kosher Salt (plus to taste)
• 0.5 tsp White Pepper (ground)
• 0.5 cup Red Bell Pepper (diced)
• 2 stalks Celery (diced, about 0.5 cup)
• 0.5 cup Yellow Onion (diced (about 1 small onion))
• 2 cloves Garlic (minced)
• 3 Tbsp Unsalted Butter (cut into cubes)
• 3 Tbsp All-Purpose Flour (for roux)
• 1 tsp Shrimp Bouillon Powder (dissolved in water)
• 1 cup Water (for bouillon)
• 0.5 tsp Onion Powder
• 0.5 tsp Garlic Powder
• 0.5 tsp Smoked Paprika
• 0.5 cup Heavy Cream (full‑fat for richness)
• 1 package Red Lobster Cheddar Bay Biscuit Mix (approx. 12 oz, follow box instructions for liquid ingredients)
• 2 Tbsp Melted Butter for Glaze (brush on top after baking)

Instructions

1. Season and Sauté Seafood

   Heat avocado oil in a skillet over medium‑high heat. Add the shrimp and lobster pieces, sprinkle with 1 tsp kosher salt and ½ tsp white pepper, and sauté until the seafood is about 80 % cooked through, roughly 3‑4 minutes. Transfer to a plate and set aside.

   Time: PT5M

2. Sauté Vegetables

   In the same skillet, add the butter. Once melted, add the diced red bell pepper, celery, onion, and minced garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

   Time: PT5M

3. Create the Roux

   Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.

   Time: PT1M

4. Add Bouillon and Thicken

   Dissolve the shrimp bouillon powder in 1 cup of water, then pour into the skillet. Stir and bring to a gentle simmer; the sauce should thicken in about 3 minutes.

   Time: PT3M

5. Return Seafood and Season

   Add the partially cooked shrimp and lobster back to the pan. Season with the remaining ½ tsp kosher salt, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp smoked paprika, and a pinch of white pepper. Stir to combine.

   Time: PT1M

6. Finish the Sauce with Cream

   Pour in the heavy cream and stir until the sauce is glossy and thick enough to coat the back of a spoon, about 2 minutes.

   Time: PT2M

7. Assemble in Ramekins

   Divide the seafood filling among four ramekins, filling each about two‑thirds full.

   Time: PT2M

8. Add Cheddar Bay Biscuit Topping

   Sprinkle the Red Lobster Cheddar Bay Biscuit mix over the top of each ramekin, spreading it to the edges.

   Time: PT2M

9. Bake

   Place the ramekins on a baking sheet and bake in a pre‑heated oven at 375°F until the biscuit topping is golden brown and puffed, about 22 minutes.

   Time: PT22M

   Temperature: 375°F

10. Glaze and Serve

    Remove from oven, brush the tops with melted butter for extra shine, let rest 2 minutes, then serve hot.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

20 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Shrimp: large peeled shrimp
• Instead of Lobster Meat: cooked crab meat, extra shrimp
• Instead of Avocado Oil: vegetable oil, canola oil
• Instead of Kosher Salt: sea salt
• Instead of White Pepper: black pepper
• Instead of Red Bell Pepper: green bell pepper
• Instead of Celery: carrot
• Instead of Yellow Onion: white onion
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Unsalted Butter: margarine
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Shrimp Bouillon Powder: seafood stock cube
• Instead of Onion Powder: granulated onion
• Instead of Garlic Powder: granulated garlic
• Instead of Smoked Paprika: regular paprika
• Instead of Heavy Cream: half‑and‑half, whole milk + butter
• Instead of Red Lobster Cheddar Bay Biscuit Mix: store‑bought biscuit mix, homemade biscuit dough
• Instead of Melted Butter for Glaze: olive oil spray

Equipment Needed

• Skillet
• Mixing Bowl
• Whisk
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons
• Ramekins (4‑inch)
• Baking Sheet
• Oven
• Spatula

Critical Steps — Do Not Skip

• Cook shrimp and lobster only 80% before removing to avoid overcooking.
• Create a smooth roux without lumps before adding liquid.
• Bake until the biscuit topping is fully golden; under‑baking leaves a soggy crust.

Chef Tips from the Video

• Add a splash of sherry or white wine with the bouillon for extra depth.
• For a herbaceous note, stir in 1 tsp fresh chopped parsley into the filling before baking.
• Use a mix of sweet and hot paprika for a subtle kick.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and refrigerate up to 2 days.

Freezer: Wrap tightly and freeze for up to 1 month; bake from frozen adding 10‑12 extra minutes.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the seafood filling a day ahead, cool, and store covered in the refrigerator; add biscuit topping and bake just before serving.
• The biscuit mix can be prepared in advance according to package directions and kept refrigerated for up to 24 hours.

Frequently Asked Questions