Begin by melting the unsalted butter in a large, heavy-bottom pot over medium heat. Swirling the butter around until it’s completely melted creates a rich foundation. Next, toss in the finely sliced green onions and diced celery. Sauté these veggies for about 3–4 minutes, or until they’re soft. The scent that fills your kitchen is just the beginning.

Once your vegetables are tender, sprinkle in the all-purpose flour. Stir continuously for about 2 minutes. This process creates a roux, which will thicken your bisque beautifully. You’ll notice the colors becoming slightly golden, which signals it’s ready for the next step.

Gradually whisk in the whole milk and heavy cream. This step requires a gentle hand; we don’t want lumps. As you whisk, the roux will dissolve into the milk, creating a smooth texture. Increase the heat until the mixture starts simmering gently.

At this point, mix in the tomato paste, black pepper, and Old Bay seasoning. Stir until everything is well incorporated. As the bisque starts heating, the flavors will meld beautifully.

Now for the star players! Gently fold in the lump crabmeat and shrimp into the bisque. Allow these fresh seafood elements to heat through for about 3–5 minutes, being cautious not to overcook the shrimp.

Just before you’re ready to serve, stir in the dry sherry and lemon juice. These ingredients bring brightness and a refined complexity to each spoonful. Taste it—watch how the flavor shifts, becoming beautifully balanced.

As a final touch, sprinkle the chopped parsley or cilantro over the top before serving. Ladle thick bisque into bowls, making sure to include generous bites of crab and shrimp in each serving. You’re ready to dig in!