In a large pot, melt 4 tablespoons of butter over medium heat for about 1-2 minutes.

Add 1 cup of diced yellow onion, ½ cup of diced celery, and ½ cup of diced carrots. Sauté for 8-10 minutes until tender and translucent.

Remove half of the cooked vegetables from the pot and set aside for later.

Stir in ¼ cup of tomato paste and roast for about 1 minute, stirring continuously until fragrant.

Pour in 4 cups of chicken stock along with garlic powder, dried savory, dried tarragon, and 1 cup of cream sherry. Bring to a boil for about 5 minutes.

Gently stir in ¼ pound of langostino tails. Cook for 2-3 minutes until heated through.

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

Gradually mix in 2 cups of heavy whipping cream, stirring well. Heat over medium until it reaches a gentle boil.

In a separate pan, melt the remaining 4 tablespoons of butter. Whisk in 4 tablespoons of flour to form a roux, cook for about 2 minutes.

Add the roux mixture to the bisque to thicken it, and let it simmer on low for an additional 5 minutes before serving hot.