In a large Dutch oven, melt 4 tablespoons of unsalted butter over medium heat until bubbly. Add 1 finely diced sweet onion and 1 chopped stalk of celery, stirring continuously for about 5 minutes until softened and translucent.

Stir in 3 minced garlic cloves and sauté for an additional minute, allowing the garlic to become fragrant but not browned.

Sprinkle 1/4 cup of all-purpose flour over the softened vegetables, mixing thoroughly to form a roux.

Gradually whisk in 3 cups of warmed seafood stock and 1 cup of whole milk, ensuring a smooth mixture without lumps.

Stir in 2 tablespoons of tomato paste, 2 bay leaves, and 1 tablespoon of Old Bay seasoning, allowing the flavors to meld. Let simmer gently for 5 minutes.

Pour in 1 cup of heavy cream, stirring well to combine, and let it simmer for an additional 5 minutes.

Carefully add 1 pound of peeled and deveined jumbo shrimp, cooking for 3-4 minutes until they turn pink and opaque.

Gently fold in 8 ounces of lump crab meat and 1/2 cup of quality dry sherry, heating through for 2 minutes.

Remove the bay leaves, taste, and adjust seasonings with salt and white pepper to your preference.