Preheat your oven to 375°F (190°C).

Melt ½ cup of unsalted butter in a large skillet over medium heat. Add the diced onion and minced garlic, cooking for about 4–5 minutes until the onion is translucent.

Sprinkle in ½ cup of all-purpose flour, stirring constantly for about 2 minutes to create a roux.

Gradually whisk in 2 cups of seafood stock and bring to a gentle simmer. Cook for approximately 5 minutes until it thickens.

Add 1 cup of heavy cream, 1 cup of mixed vegetables, 1 tablespoon of Old Bay seasoning, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir and let simmer for an additional 3–4 minutes.

Fold in 1 pound of shrimp and 1 pound of lobster meat, mixing well. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted.

Pour the mixture into a baking dish or divide among ramekins, filling them about three-quarters full.

Open the refrigerated biscuit dough, cut each biscuit in half, and arrange them over the top of the seafood mixture.

Bake in the preheated oven for 25–30 minutes until biscuits are golden brown.

Let cool for a few minutes, then garnish with chopped parsley before serving.