1. In a large Dutch oven over medium heat, melt 4 tablespoons of unsalted butter until bubbly. Add 1 diced medium sweet onion and 3 chopped celery stalks, cooking for about 5 minutes until softened and fragrant.

2. Once the vegetables are softened, mix in 4 minced garlic cloves. Cook for an additional minute until fragrant.

3. Sprinkle 1/4 cup of all-purpose flour over the softened vegetables and stir well for 2 minutes to form a roux.

4. Gradually whisk in 3 cups of warmed seafood stock and 2 cups of heated whole milk, stirring continuously to prevent lumps.

5. Mix in 2 tablespoons of tomato paste, 2 bay leaves, and 1 teaspoon of Old Bay seasoning. Bring the mixture to a gentle simmer and let it cook for about 5 minutes.

6. Stir in 1 cup of heavy cream and continue to simmer for another 5 minutes until the bisque thickens slightly.

7. Gently fold in 1 pound of peeled and deveined jumbo shrimp, cooking for 3–4 minutes until they turn pink and opaque. Carefully add 12 ounces of lump crab meat and 1/4 cup of quality dry sherry, heating through for an additional 2 minutes.

8. Remove the bay leaves and season the seafood bisque with salt and 1/2 teaspoon of white pepper to taste.

9. Ladle into bowls and garnish with fresh chives, tarragon, crème fraîche, and extra shrimp if desired.