Dive into coastal luxury with this shrimp & lobster biscuit pot pie recipe—a creamy filling of succulent shrimp, tender lobster chunks, and vegetables enveloped in a flaky biscuit topping studded with herbs and cheddar for a pie that’s rich yet light. Ready in 35 minutes, this shrimp & lobster biscuit pot pie recipe layers old bay-seasoned broth with buttery biscuits that bake golden and pull apart steamily, evoking seaside suppers in every scoop. The seafood simmers briefly to stay sweet, while the topping soaks up savory juices without sogginess, making this shrimp & lobster biscuit pot pie a showstopper for date nights or dinner parties. Spoon from the dish family-style in this shrimp & lobster biscuit pot pie. For seafood symphonies, explore our seafood-recipes or pie-recipes. Biscuit buffs? Check biscuit-recipes. Oven opuses? See one-pot-meals.
Table of Contents
What Is Shrimp & Lobster Biscuit Pot Pie?
A shrimp & lobster biscuit pot pie recipe assembles a velvety seafood stew of shrimp, lobster meat, carrots, peas, and celery in a sherry-laced cream sauce, poured into a baking dish and crowned with drop biscuits enriched with old bay, cheddar, and scallions, baked until the topping puffs flaky and the filling bubbles aromatically. This shrimp & lobster biscuit pot pie recipe marries New England lobster rolls with Southern biscuit traditions, creating a textural delight of creamy depths under crisp, herbed heights that’s both indulgent and approachable. Originating from 20th-century American fusion kitchens where pot pies met coastal catches, the shrimp & lobster biscuit pot pie recipe rose in the 1980s with frozen food trends, but home versions emphasize fresh seafood for superior sweetness and snap.
In this shrimp & lobster biscuit pot pie recipe, the filling simmers briefly to preserve lobster’s delicacy and shrimp’s bounce, the biscuits drop rustic for uneven charm that bakes into pull-apart pillows. It’s elegant for entertaining yet everyday for family, serving 6 with leftovers that reheat gorgeously. This shrimp & lobster biscuit pot pie delivers protein from shellfish and veggies’ vitamins in comforting portions. From yacht club luncheons to cabin cozies, the shrimp & lobster biscuit pot pie recipe sails savor in saucy splendor, where biscuits buoy the briny beautifully.
Why You’ll Love It
Shrimp & lobster biscuit pot pie recipe gleams with gourmet grace and gathering glow, layering seaside splendor into skillet serenity. This shrimp & lobster biscuit pot pie recipe allures with attributes that anchor appetite artfully:
- Seafood Symphony: Lobster’s sweet, shrimp’s snap—shrimp & lobster biscuit pot pie sings oceanic.
- Biscuit Brilliance: Flaky drops crown creamy—shrimp & lobster biscuit pot pie textures triumph.
- Swift Splendor: 35 minutes to oven, this shrimp & lobster biscuit pot pie recipe claims calendars.
- Elegant Ease: Luxe looks, simple stir—shrimp & lobster biscuit pot pie impresses instantly.
- Leftover Luster: Reblooms richer—shrimp & lobster biscuit pot pie endures enchantingly.
From fireside feasts to formal tables, this shrimp & lobster biscuit pot pie recipe roots repasts in rapture, where biscuits bespeak the bay’s benevolent bounty.
Ingredients
Sourced for sumptuous synergy, these in the shrimp & lobster biscuit pot pie recipe favor wild-caught lobster—fresh bay scallops optional for extra pop.
Shrimp & Lobster Biscuit Pot Pie Ingredients
- 1/2 lb cooked lobster meat, chopped: Luxe chunks for shrimp & lobster biscuit pot pie.
- 1/2 lb large shrimp, peeled deveined: Succulent bites in shrimp & lobster biscuit pot pie.
- 1 cup carrots, diced: Sweet crunch for shrimp & lobster biscuit pot pie.
- 1 cup frozen peas: Tender pop in shrimp & lobster biscuit pot pie.
- 1 celery stalk, diced: Celery snap for shrimp & lobster biscuit pot pie.
- 1 small onion, diced: Aromatic base in shrimp & lobster biscuit pot pie.
- 2 cloves garlic, minced: Pungent lift for shrimp & lobster biscuit pot pie.
- 2 tbsp butter: Roux richens shrimp & lobster biscuit pot pie.
- 2 tbsp all-purpose flour: Thickens shrimp & lobster biscuit pot pie sauce.
- 1 1/2 cups seafood or chicken stock: Brothy body for shrimp & lobster biscuit pot pie.
- 1/2 cup heavy cream: Creamy caress in shrimp & lobster biscuit pot pie.
- 1 tsp old bay seasoning: Coastal kick for shrimp & lobster biscuit pot pie.
- 1 tbsp dry sherry: Bright note in shrimp & lobster biscuit pot pie.
- Salt and pepper to taste: Seasons shrimp & lobster biscuit pot pie layers.
- 1 cup self-rising flour: Biscuit base for shrimp & lobster biscuit pot pie.
- 1/2 cup buttermilk: Tenderizes shrimp & lobster biscuit pot pie topping.
- 1/2 cup shredded sharp cheddar: Melty mix in shrimp & lobster biscuit pot pie.
- 2 tbsp chopped scallions: Green fleck for shrimp & lobster biscuit pot pie.
- 1 egg, beaten: Glaze for shrimp & lobster biscuit pot pie shine.
These yield 6 servings of shrimp & lobster biscuit pot pie, lavish and lovely.
Optional Herb Butter
- 1/4 cup butter, softened: Tops shrimp & lobster biscuit pot pie.
- 1 tsp fresh thyme: Herbs shrimp & lobster biscuit pot pie.
Pro tip: Thaw lobster gently in milk—preserves sweetness for shrimp & lobster biscuit pot pie.
Instructions
These orchestrated steps orchestrate opulent shrimp & lobster biscuit pot pie recipe—sauté, fill, top, bake for briny beauty.
Step 1: Sauté the Seafood and Veggies
Preheat oven to 425°F; grease 8×8-inch dish—preps for contained shrimp & lobster biscuit pot pie bake. In a skillet over medium, melt butter; add onion, celery, carrots, and garlic—sauté 4-5 minutes until softened, the aromatics sweeten for shrimp & lobster biscuit pot pie base. Stir in old bay and flour; cook 1 minute to roux—the paste thickens shrimp & lobster biscuit pot pie sauce.
Add stock gradually, whisking to smooth—bring to simmer, then toss in shrimp and lobster, cooking 2-3 minutes until shrimp pink and lobster warms through without toughening shrimp & lobster biscuit pot pie.
Step 2: Enrich the Filling
Pour in cream and sherry; simmer 3 minutes until sauce coats spoon—the sherry brightens while cream silks shrimp & lobster biscuit pot pie. Fold in peas; season salt and pepper—the veggies add pop without overcooking shrimp & lobster biscuit pot pie. Transfer to prepared dish; smooth top—the filling bubbles invitingly for shrimp & lobster biscuit pot pie.
Step 3: Mix and Drop Biscuits
In a bowl, whisk self-rising flour, buttermilk, cheddar, and scallions until just combined—lumps fine for rustic shrimp & lobster biscuit pot pie topping. Drop spoonfuls over filling, covering loosely—the uneven dollops bake into craggy peaks for shrimp & lobster biscuit pot pie. Brush with beaten egg for gloss—the wash gilds shrimp & lobster biscuit pot pie.
Step 4: Bake and Rest
Bake shrimp & lobster biscuit pot pie 20-25 minutes until biscuits golden and filling bubbles—the cheese browns bubbly on top. Cool 5 minutes—eases serving shrimp & lobster biscuit pot pie. Spoon portions; garnish thyme butter if using—pairs with greens for balanced shrimp & lobster biscuit pot pie.
Pro Tips, Variations & Substitutions
Cultivate your shrimp & lobster biscuit pot pie recipe with these coastal cues—refined ripples for radiant results and regional reveries.
Essential Pro Tips
- Seafood Simmer: Cook shrimp last—preserves snap in shrimp & lobster biscuit pot pie.
- Biscuit Drop: Spoon heaping—creates nooks for sauce in shrimp & lobster biscuit pot pie.
- Egg Even: Dab gently—avoids run-off for even shrimp & lobster biscuit pot pie shine.
- Rest Ritual: 10 minutes post-bake—juices settle in shrimp & lobster biscuit pot pie.
Variations for Shrimp & Lobster Biscuit Pot Pie Recipe
- Scallop Surge: Bay scallops add—sweeter shrimp & lobster biscuit pot pie.
- Vegan Voyage: Hearts of palm, cashew cream—plant shrimp & lobster biscuit pot pie.
- Cajun Curve: Andouille spice—Southern shrimp & lobster biscuit pot pie.
- Veggie Vault: Mushrooms for lobster—meaty shrimp & lobster biscuit pot pie.
- Slow Simmer: Crock 3 hours filling—top biscuits broil for shrimp & lobster biscuit pot pie.
These voyage shrimp & lobster biscuit pot pie vibrantly.
Storage & Shelf Life
Nurture shrimp & lobster biscuit pot pie’s nectar through nautical navigation—the bake benefits from brief berth.
How Long in the Fridge?
Airtight covered—shrimp & lobster biscuit pot pie sails 3 days chilled. Reheat oven 350°F covered 15 minutes steams shrimp & lobster biscuit pot pie.
Can You Freeze It?
Portion shrimp & lobster biscuit pot pie in foil pans up to 2 months. Thaw fridge; bake 25 minutes revives shrimp & lobster biscuit pot pie.
Signs It’s Gone Bad
Fishy fill or moldy top—anchor shrimp & lobster biscuit pot pie. Heed FDA harbors.
Reheating
Oven low with broth splash—restores shrimp & lobster biscuit pot pie moisture.
Did You Make This Recipe?
Your shrimp & lobster biscuit pot pie passage pleases—rate and recount your herb harmony below. Flaky fleet? Frame the forkful and tag @masterlyrecipes—we voyage the vessel visions. More voyages? Voyage to seafood-recipes or pie-recipes for oceanic odes.
FAQs
What wafts shrimp & lobster biscuit pot pie?
Creamy sea under flaky sky—shrimp & lobster biscuit pot pie sails savory.
Biscuit drop for shrimp & lobster biscuit pot pie?
Heaping spoons—shrimp & lobster biscuit pot pie peaks craggy.
Vegan shrimp & lobster biscuit pot pie?
Jackfruit, oat biscuits—shrimp & lobster biscuit pot pie plants.
GF shrimp & lobster biscuit pot pie?
Almond flour top—shrimp & lobster biscuit pot pie grainless.
Spicier shrimp & lobster biscuit pot pie?
Cayenne in cream—shrimp & lobster biscuit pot pie zests.
Why sherry in shrimp & lobster biscuit pot pie?
Brightens brine—shrimp & lobster biscuit pot pie balances.
Veggies in shrimp & lobster biscuit pot pie?
Asparagus snaps—shrimp & lobster biscuit pot pie greens.
Shelf life of shrimp & lobster biscuit pot pie?
Fridge 3 days—USDA FoodKeeper for shrimp & lobster biscuit pot pie.
Slow shrimp & lobster biscuit pot pie?
Crock filling 2 hours—broil biscuits for shrimp & lobster biscuit pot pie.
Serve shrimp & lobster biscuit pot pie with?
Chardonnay or slaw—shrimp & lobster biscuit pot pie pairs perfectly.
Nutrition
Per Serving (1/6 recipe, approx.):
Calories: ~480
Protein: ~28g
Carbs: ~30g (2g fiber)
Fat: ~28g
Sodium: ~850mg
Lobster lends selenium—shrimp & lobster biscuit pot pie sustains sumptuously. Sync MyPlate.
Recipe Overview
Total Time: Prep 15 minutes; Cook 20 minutes; Total 35 minutes
Yield: 6 servings
Category: Main Dish
Method: Oven Bake
Cuisine: American coastal-inspired
Sauté veggies garlic, add shrimp lobster stock cream old bay, transfer to dish, drop herbed cheddar biscuits, egg wash and bake 425°F 25 min—shrimp & lobster biscuit pot pie bubbles done in skillet to oven.
Conclusion
Shrimp & lobster biscuit pot pie recipe navigates nautical nectar—a creamy cove where shrimp’s swift curl and lobster’s languid luxury lap against biscuit’s buoyant bluff, each spoonful a sextant to seaside solace. This 35-minute map of meld and mound charts not mere meals, but memoirs of maritime murmur, where old bay’s bold breath buoys the briny and flaky folds frame the fathomless. Shrimp & lobster biscuit pot pie proclaims plenitude in the piecrust, the potbound, the profoundly plated. Set sail with a skillet of shrimp & lobster biscuit pot pie soon—let its saucy swells steer your supper.
