Lobster Pot Pie with Gruyere Tarragon Biscuit Crust

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Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder 

1 tablespoon sugar 

1 teaspoon garlic powder 

1/2 teaspoon kosher salt 

1 stick (1/2 cup) chilled unsalted butter, cut into small cubes 

1 1/2 cups grated Gruyere cheese 

2 tablespoons minced fresh tarragon 

1 1/4 cups buttermilk 

Flaky sea salt, for topping

Filling:

3 tablespoons unsalted butter

2 medium carrots, diced 

1 medium yellow onion, diced 

1 cup frozen peas 

1 cup corn (fresh if in season, frozen if not) 

5 tablespoons all-purpose flour 

2 cups chicken stock 

1 cup clam juice 

1/2 cup sherry 

1 1/2 teaspoons kosher salt 

1/2 teaspoon freshly ground black pepper 

Zest and juice of 1 lemon 

1 pound cooked lobster meat, chopped 

1 cup heavy cream 

A few dashes of hot sauce