Ingredients
- 1 pound shrimp, peeled and deveined
- 1 pound lobster meat, cooked and diced
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1/4 cup all-purpose flour
- 2 cups seafood stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
- 2 cups all-purpose flour (for biscuits)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3/4 cup buttermilk
If you can’t find lobster, feel free to substitute with an additional pound of shrimp or even crab meat for a different twist!
Instructions
- Preheat your oven to 400°F. Set a large skillet over medium heat and melt the butter.
- Add the onion, garlic, carrots, and celery to the skillet. Sauté for about 5 minutes, until the vegetables are tender and fragrant.
- Stir in the flour, cooking for 1-2 minutes until it forms a paste with the butter and vegetables.
- Gradually add the seafood stock, stirring constantly to prevent lumps. Cook until the mixture thickens, about 3 minutes.
- Pour in the heavy cream and add the thyme, salt, and pepper. Stir well to combine.
- Fold in the shrimp and lobster meat, ensuring everything is evenly coated in the creamy sauce.
- Transfer the mixture to a baking dish and set aside while you prepare the biscuits.
- In a large bowl, whisk together the flour, baking powder, and salt for the biscuits.
- Cut in the chilled butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Pour in the buttermilk and stir until just combined. Be careful not to overmix.
- Drop spoonfuls of the biscuit dough over the seafood mixture in the baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.
- Remove from the oven and let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International