Seafood Pot Pie x Lobster Bisque x Cheddar Bay Biscuits from 🥧🦞 Ingredients: - 3 tbsp salted butter - 1 lb small raw shrimp, peeled and deveined - 6-8 oz raw lobster meat (approx. 3 [4-oz] lobster tails) - 1 shallot, minced - 1 cup chopped carrots - 1 large celery stalk, chopped - 3 sprigs of thyme - 1/2 tsp cayenne pepper - 5 cloves garlic, minced - 2 tbsp tomato paste - 4 tbsp all-purpose flour - 1/2 cup peas - 1/2 cup corn - 3 cups seafood stock - 1 cup chicken stock - 1/2 cup heavy cream - 6 oz crabmeat Biscuits: - 1 box cheddar bay biscuit mix - ½ cup shredded cheddar cheese - 4 tbsp butter Instructions: In a large pot over medium-low heat, add 3 tbsp of butter. Once hot, add the shrimp and lobster meat. Cook for 3–4 minutes, then remove and set aside. Add the shallot, carrots, celery, thyme, and cayenne pepper to the pot, and sauté for 3–4 minutes. Stir in the garlic, and cook for an additional 2 minutes.Add the tomato paste and flour to the pot, and stir to form a paste. Add the peas and corn. Pour in the stock, mix to combine, and let it simmer, still over medium-low, for 15 minutes. While the filling simmers, prepare the biscuits and biscuit butter according to package directions using the biscuit mix, cheddar cheese, and butter.Preheat the oven to 375°F. Add the heavy cream, crab, and cooked seafood to the pot. Divide the filling evenly among four (½-quart) ramekins or cocottes, filling each about three-quarters full. Top with a thin layer of cheddar bay biscuit dough. Bake for 15–17 minutes, until the tops are golden brown. Brush with biscuit butter, and serve #seafood #potpie #comfortmeal