Step 1: Preparing the Aromatics and the Roux

Start by melting the butter in a large Dutch oven or heavy-bottomed pot over medium heat. As the butter melts, it should release a rich, nutty fragrance that signals the beginning of something delicious. Once the butter is fully melted, add the finely diced onion and minced celery. These vegetables are the base of the bisque, and they provide a delicate sweetness that will complement the briny seafood. Cook them for about 5 minutes, or until they have softened and become translucent. At this point, the kitchen will be filled with a pleasant, savory aroma—this is when you know you’re on the right track.

Next, add the minced garlic. Cook it for just 1 minute, or until fragrant, being careful not to burn it. Garlic adds a layer of complexity and warmth to the bisque, infusing the broth with its pungent flavor. After the garlic has become aromatic, sprinkle the flour over the softened vegetables. Stir constantly, cooking the flour for about 2 minutes. This creates a roux, which is crucial for thickening the bisque without making it lumpy. It also helps give the soup its creamy consistency.

Step 2: Creating the Broth

Once the roux is cooked and has started to take on a golden hue, gradually add the warmed milk and seafood stock. As you pour the liquids in, whisk them constantly to ensure the flour doesn’t form lumps. The seafood stock adds depth and a briny, oceanic flavor, while the warm milk contributes to the creaminess of the soup. Continue whisking until everything is well combined. Then, add the tomato paste, which brings a subtle tanginess and rich color to the bisque. Drop in the bay leaves and sprinkle in the Old Bay seasoning, which brings a bit of spiciness and complexity. Simmer this mixture for about 5 minutes, allowing the flavors to come together and meld beautifully.

Step 3: Bringing in the Creaminess

Now that the base is simmering and all the flavors are beginning to deepen, it’s time to introduce the heavy cream. Add it slowly, stirring constantly as you go. The cream will bring an extra layer of richness and smoothness to the bisque, making it thick and velvety. Let it simmer for another 5 minutes, allowing the bisque to thicken slightly. During this time, the soup will become luxuriously creamy, and you’ll be able to smell the lovely combination of tomato, cream, and seafood.

Step 4: Adding the Seafood

Once the bisque base has thickened to your liking, it’s time to add the seafood. Start by adding the peeled and deveined shrimp. Let them cook for about 3 to 4 minutes, or until they turn pink and opaque. Be careful not to overcook them, as shrimp cook very quickly and can become tough if left in the heat for too long. After the shrimp are cooked, gently fold in the lump crab meat. The crab will warm through without losing its delicate texture. Pour in the dry sherry, which will enhance the overall flavor with its slight sweetness and depth. Let the bisque simmer for an additional 2 minutes to ensure everything is heated through and well combined.

Step 5: Final Seasoning and Adjustments

At this stage, it’s time to taste your bisque and adjust the seasoning. Remove the bay leaves, then add salt and white pepper to your taste. This is the moment to get the flavor just right—don’t be afraid to season generously, as the bisque should have a bold, savory profile that complements the sweetness of the seafood.

Step 6: Serving

To serve, ladle the bisque into warm bowls. For a beautiful presentation, garnish each serving with freshly minced chives and chopped tarragon. The herbs will add a burst of color and a fresh, aromatic contrast to the rich soup. If you’d like to take the bisque to the next level, swirl in a dollop of crème fraîche. This adds a tangy, creamy element that cuts through the richness of the soup beautifully. For an extra touch of elegance, place an extra shrimp on top of each serving as a garnish, signaling to your guests that they’re in for something special.