Preheat your oven to 400°F (200°C). Prepare your baking dish or individual ramekins by lightly greasing them with butter or cooking spray.

In a large skillet over medium heat, melt 4 tablespoons of unsalted butter. Add 2 minced garlic cloves, 1 chopped small onion, and 1 cup of diced celery to the skillet. Sauté for about 5 minutes until soft and fragrant.

Sprinkle in 1/4 cup of all-purpose flour to the softened vegetables, stirring continuously to form a roux. Cook for an additional minute before slowly whisking in 2 cups of seafood stock and 1 cup of heavy cream. Stir the mixture continuously for 5-7 minutes until it thickens.

Season with 1 tablespoon of Old Bay seasoning and salt and pepper to taste. Gently fold in 1 pound of raw shrimp and 1 cup of cooked lobster meat, cooking just until the shrimp turns pink and opaque (about 3-4 minutes). Remove from heat and stir in 2 tablespoons of chopped fresh parsley.

In a separate bowl, combine 1 cup of flour, 1 tablespoon of baking powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt. Cut in 1/2 cup of grated cheddar cheese with 1/4 cup of cold butter until you see pea-sized crumbs. Gradually add 3/4 cup of whole milk, mixing until just combined.

Spoon the creamy filling into your prepared baking dish or ramekins. Top generously with spoonfuls of your biscuit dough.

Bake for 20-25 minutes, or until the biscuit topping is golden brown and the filling is bubbling at the edges.

Allow to rest for 5-10 minutes before serving. Garnish with additional chopped parsley or chives if desired.