Sear shrimp and langostino with salt and pepper in olive oil in a pan over medium heat for 2-3 minutes, then remove and set aside.

In the same pan, sauté chopped onions, bell peppers, and celery for 4-5 minutes until the onions are translucent.

Reduce heat to medium-low, add butter, and once melted, sprinkle in flour and stir until fully absorbed.

Deglaze the pan with chicken broth and bring to a slight simmer, then pour in heavy cream and stir until combined.

Season the gravy with garlic, thyme, tarragon, salt, pepper, and smoked paprika; cook for 2-3 minutes, then gently fold in the seared seafood and crabmeat.

Remove the seafood filling from heat and set aside.

In a small bowl, combine melted butter and garlic herb seasoning to create the herb butter sauce, then set aside.

In a separate bowl, mix the dry biscuit mix, cheddar cheese, and milk with a fork until a shaggy dough forms, being careful not to overmix.

Preheat your oven to 425°F.

Transfer the seafood filling to your chosen baking dish, such as 6 ramekins, and top each with the cheddar bay biscuit dough.

Place the baking dish(es) on a baking tray and bake for 14-16 minutes, until the biscuit topping is golden brown and cooked through.

As soon as they come out of the oven, brush the hot biscuits with the prepared herb garlic butter and serve immediately.