Begin by peeling and deveining the shrimp, ensuring they are clean and ready. Pick through the crab meat, discarding any shell fragments, and set both aside.

In a large pot or Dutch oven, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Once the butter is melted and bubbling, add chopped onions, diced celery, and sliced carrots. Sauté for about 5-7 minutes until soft and aromatic.

Stir in 2 cloves of minced garlic and cook for an additional minute until the aroma fills your kitchen. Keep stirring gently to prevent the garlic from burning.

Add 2 tablespoons of tomato paste, allow it to cook for 1-2 minutes, then sprinkle in 2 tablespoons of flour to coat everything evenly.

Gradually pour in 4 cups of seafood or chicken broth, stirring as you go. Bring to a gentle simmer, then introduce 2 teaspoons of Old Bay seasoning, 1 teaspoon of paprika, a bay leaf, and salt & pepper. Simmer for 10 minutes.

Blend the bisque for a smoother texture. Use an immersion blender or transfer in batches to a blender and puree until smooth. Return it to the pot and keep it simmering.

Lower the heat and stir in 1 cup of heavy cream, creating a creamy consistency. Gently add the shrimp and crab meat, cooking for 5-7 minutes until the shrimp turn opaque.

Taste and adjust seasoning, then remove the bay leaf. Serve hot, garnished with fresh parsley or chives and lemon wedges.