Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Halve, peel, and finely dice shallot. Dice potatoes into ½-inch pieces. Trim, peel, and dice carrots into ½-inch pieces. Quarter lemon.

Using kitchen shears, cut along underside of each lobster* shell, leaving meat intact and stopping at tail. Pull sides of shell apart to expose meat. Remove meat and cut into ⅓-inch pieces. Discard shells.

Heat a drizzle of oil in a medium, preferably ovenproof, pan (large, preferably ovenproof, pan for 4 servings) over medium heat. Add shallot, potatoes, and carrots; season with half the Old Bay Seasoning (you’ll use more in Step 4), salt, and pepper.

Cook, stirring constantly, until veggies are browned and slightly tender, 4-6 minutes. 

Add 2 TBSP butter (4 TBSP for 4 servings) to pan with veggies. Once melted, stir in flour; cook for 1 minute.

Stir in 1¼ cups water (1¾ cups for 4), stock concentrate, salt, and pepper. Bring to a boil and cook until thickened, 3-5 minutes. Turn off heat.

Stir in cream cheese until melted, then stir in lobster. TIP: If filling seems too thick, stir in another splash of water. If your pan isn’t ovenproof, transfer filling to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4) after stirring in lobster.

Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in ¼ tsp Old Bay Seasoning (½ tsp for 4). (Be sure to measure the Old Bay—we sent more!)

Remove biscuits from package; peel apart each biscuit at center to create two thinner ones. TIP: For a crispier topping, cut biscuits into quarters instead of peeling them apart.

Evenly top lobster filling with biscuits, then brush with Old Bay butter.

Bake on top rack until biscuits are golden brown and lobster is cooked through, 12-15 minutes. Let pot pie cool at least 5 minutes before serving.

Divide pot pie and salad between shallow bowls or plates. Serve with remaining lemon wedges on the side.