Start by peeling and deveining your shrimp, then chop them into bite-sized pieces. Simultaneously, pick through your crab meat to remove any shell fragments. Set both the shrimp and crab meat aside.

In a large pot, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add 1 diced onion, 1 cup of chopped celery, and 1 cup of diced carrots. Sauté these vegetables for about 5 to 7 minutes until they are softened and fragrant.

Once your vegetables are softened, stir in 3 minced garlic cloves and cook for about 1 minute. Next, add in 2 tablespoons of tomato paste, stirring it into the mix. Continue to cook for an additional 1 to 2 minutes.

Sprinkle ¼ cup of flour over the sautéed vegetables, thoroughly stirring to combine. Cook the mixture for just a minute.

Gradually pour in 4 cups of seafood or chicken broth, stirring continuously to avoid any lumps. Then, add in 1 tablespoon of Old Bay seasoning, 1 teaspoon of paprika, and a bay leaf. Bring the mixture to a gentle simmer and let it cook for about 10 minutes.

If a smoother texture is desired, carefully use an immersion blender to purée part of the bisque while still leaving some chunks for a balanced mouthfeel.

Lower the heat to a gentle simmer, and slowly stir in 1 cup of heavy cream. Next, add the prepared shrimp and crab meat to the pot. Cook for an additional 5 to 7 minutes.

Finally, taste your bisque and adjust the seasonings with salt and pepper as needed. Remove the bay leaf, then ladle the bisque into bowls. Garnish with fresh parsley or chives and serve alongside lemon wedges.