In a large Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add 1 medium diced sweet onion and 2 chopped celery stalks. Sauté for about 5 minutes.

Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.

Sprinkle 3 tablespoons of all-purpose flour and cook for 2 minutes, stirring continuously.

Gradually whisk in 3 cups of warmed seafood stock and 1 cup of warmed whole milk until smooth.

Incorporate 2 tablespoons of tomato paste, 2 bay leaves, and 1 tablespoon of Old Bay seasoning. Simmer for about 5 minutes.

Stir in 1 cup of heavy cream and let the bisque simmer for another 5 minutes.

Introduce 1 pound of peeled and deveined jumbo shrimp to the pot. Cook for 3–4 minutes until pink and opaque.

Gently fold in 1 cup of lump crab meat and ¼ cup of quality dry sherry, heating through for another 2 minutes.

Remove bay leaves, season with salt and white pepper to taste, and serve hot.

Garnish with fresh chives and tarragon. Optionally add crème fraîche before serving.