Melt 4 tablespoons of unsalted butter over medium heat until bubbly.

Add 1 cup of diced yellow onion, ½ cup of diced celery, and ½ cup of diced carrots. Sauté for 8-10 minutes until they soften and become fragrant.

Reserve half of the vegetable mixture for later.

Stir in ¼ cup of tomato paste and cook for about 1 minute until it darkens slightly.

Pour in 4 cups of chicken stock and whisk to combine. Season with garlic powder, dried savory, and tarragon, then bring to a boil.

Add 1 cup of cream sherry and boil for an additional 2 minutes before adding ¼ pound of cooked langostino lobster tails.

Blend the soup directly in the pot until smooth and velvety using an immersion blender.

Fold in 2 cups of heavy whipping cream and warm over low heat without boiling.

In a separate small pan, create a roux by melting the remaining 4 tablespoons of butter and whisking in 4 tablespoons of flour until light golden.

Gradually whisk the roux into the bisque, stirring until it thickens to desired consistency. Serve while hot.