Ingredient: fresh herbs, chopped

The Red Lobster Cheddar Bay Biscuit Shrimp & Lobster Pot Pie was first introduced as a limited-time menu item by the restaurant chain in May 2013. The pot pie was part of its ‘Seaside Mix & Match’ promotion. This marked the first time the iconic biscuits were used as a topping for a main dish in the restaurant’s history. The dish featured a creamy sauce with shrimp, lobster, peas, and carrots, topped with the biscuit dough, then baked until golden brown.

The specific Red Lobster menu item was a unique, promotional creation designed to leverage the immense popularity of their free, unlimited biscuits. It has inspired numerous copycat recipes and variations that circulate online, allowing fans to recreate the dish at home using the store-bought Red Lobster biscuit mix.

The biscuits are made with a blend of medium cheddar cheese, garlic, and herbs, finished with a melted butter topping. This rich, savory flavor profile makes them highly addictive and distinct from typical bread or rolls. Being a ‘drop biscuit,’ it gives them a light, fluffy, and airy texture, as opposed to the denser, rolled biscuits. This unique consistency makes them melt-in-your-mouth delicious when served warm.

This copycat recipe checks all the boxes for Brion & I so I had to try it.

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Cheddar Bay Biscuit Shrimp & Lobster Pot Pie

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Course

Main Dish

Cuisine

Canadian

Keyword

cheddar bay biscuit shrimp & lobster pot pie

Servings

RAMEKINS MetricUS Imperial

Ingredients

Pot Pie Filling

• 2 Tbsp unsalted butter
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 stalk celery, diced
• 2 Tbsp flour
• 1 1/2 cups seafood broth (or chicken stock)
• 1/2 cup 1/2 & 1/2 cream
• 1 tsp Old Bay seasoning
• 1/2 tsp salt
• 1/4 tsp pepper
• 250 gm WILD, jumbo shrimp, peeled & deveined
• 250 gm lobster meat, cooked & chopped
• 1 Tbsp fresh parsley, chopped

Cheddar Bay Biscuit Topping

• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 2 Tbsp cold butter, grated
• 1/2 cup extra old cheddar cheese, grated
• 1/2 cup + 1 Tbsp if needed milk
• 1 Tbsp fresh herbs, chopped

Course Main Dish Cuisine Canadian Keyword cheddar bay biscuit shrimp & lobster pot pie Servings RAMEKINS MetricUS Imperial Ingredients Pot Pie Filling 2 Tbsp unsalted butter 2 cloves garlic, minced 1 small onion, finely chopped 1 stalk celery, diced 2 Tbsp flour 1 1/2 cups seafood broth (or chicken stock) 1/2 cup 1/2 & 1/2 cream 1 tsp Old Bay seasoning 1/2 tsp salt 1/4 tsp pepper 250 gm WILD, jumbo shrimp, peeled & deveined 250 gm lobster meat, cooked & chopped 1 Tbsp fresh parsley, chopped Cheddar Bay Biscuit Topping 1 cup flour 1 tsp baking powder 1/2 tsp garlic powder 1/4 tsp salt 2 Tbsp cold butter, grated 1/2 cup extra old cheddar cheese, grated 1/2 cup + 1 Tbsp if needed milk 1 Tbsp fresh herbs, chopped

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Instructions

Pot Pie Filling

1. Preheat oven to 400 F.
2. In a saucepan over medium heat, melt butter. Add garlic, onion, & celery. Cook until soft, about 5 minutes. Stir in flour & cook 1 minute, forming a roux.
3. Slowly whisk in seafood broth & cream. Stir until smooth & slightly thickened, 5–7 minutes. Season with Old Bay, salt & pepper.
4. Add shrimp & cook 2–3 minutes until pink. Stir in lobster parsley. Remove from heat.

Biscuits

1. In a bowl, whisk together flour, baking powder, garlic powder & salt. Cut in the grated cold butter until crumbly. Stir in cheddar & herbs. Add milk & mix until just combined. The dough will be sticky.

Assembly

1. Spoon seafood mixture into 4-12 oz. ramekins or a baking dish. Drop biscuit dough over the top, spreading gently. Bake 20–25 minutes, until biscuits are golden & cooked through. Let rest 5–10 minutes before serving.