Preheat your oven to 400°F (200°C).

In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add minced garlic, chopped onion, and diced celery, cooking for about 5 minutes until softened.

Sprinkle in 2 tablespoons of all-purpose flour, stirring continuously to form a roux and cook for about 1 minute.

Gradually whisk in 1.5 cups of seafood stock and ½ cup of heavy cream, stirring until smooth. Cook for 5-7 minutes until the sauce thickens.

Season the mixture with 1 teaspoon of Old Bay seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper.

Fold in ½ pound of shrimp and ½ pound of lobster meat. Cook for about 2-3 minutes until shrimp turns pink.

In a separate bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of garlic powder, and ¼ teaspoon of salt. Add 2 tablespoons of grated butter, mixing until resembling coarse crumbs.

Stir in ½ cup of shredded cheddar cheese and ⅓ cup of milk until just combined.

Spoon the seafood mixture into a baking dish and top with the biscuit dough, covering the filling.

Bake in the preheated oven for 20-25 minutes until biscuit tops are golden brown.

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