Preparation

• In a large pot over medium-low heat, add 3 tablespoon of butter. Once hot, toss in 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. 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, stir to form a paste.
• Toss in the peas, corn and pour in the stock. Mix to combine, and let it simmer for 15 minutes.
• While the filling simmers, prepare the biscuits and the biscuit butter. (these instructions are on the box)
• Preheat the oven to 375°F.
• To the pot add the heavy cream and seafood (cooked and crab) to the pot and divide the filling evenly into four ½-quart ramekins or cocottes, filling each about three-quarters full.
• Top with a thin layer (¼-1/3 cup) of cheddar bay biscuit dough. Either use wet hands to form a layer or press it between 2 pieces of parchment paper.
• Bake for 15–17 minutes, or until the tops are golden brown. Brush with biscuit butter and serve.