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Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Cook for about 5 minutes, until the vegetables are softened.
Add the minced garlic and cook for another minute until fragrant.
Make the Roux:
Sprinkle the flour over the sautéed vegetables and stir to coat. Cook the flour for 2-3 minutes, stirring constantly, until it’s lightly browned.
Add the Liquids:
Gradually whisk in the seafood stock, ensuring no lumps form. Add the tomato paste, Old Bay seasoning, and cayenne pepper if using.
Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to develop.
Blend the Bisque:
If you prefer a smoother bisque, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches, then return it to the pot.
Add the Cream, Milk, and Sherry:
Stir in the heavy cream, milk, and dry sherry (if using). Reduce the heat to low and simmer the bisque for another 5 minutes.
Add the Seafood:
Stir in the shrimp and crab meat. Cook for 5-7 minutes, or until the shrimp are pink and cooked through.
Season and Serve:
Taste the bisque and adjust the seasoning with salt and pepper as needed.
Ladle the bisque into bowls and garnish with chopped chives or parsley.