Melt 4 tablespoons of butter in a large pot over medium heat. Once the butter is frothy, add 1 chopped onion, 1 stalk of chopped celery, and 3 minced garlic cloves. Sauté the vegetables until they become soft and fragrant, about 3 to 4 minutes.

Stir in 2 tablespoons of tomato paste, 1 tablespoon of Old Bay seasoning, and a sprinkle of salt and black pepper to taste. Cook the mixture for 1 to 2 minutes, allowing the spices to bloom and deepen in flavor.

Sprinkle in 2 tablespoons of all-purpose flour while continuously stirring to blend it into the vegetable mixture. Cook this roux for just 1 minute; keep stirring to prevent burning.

Gradually pour in 4 cups of seafood or chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer, allowing it to cook for about 10 minutes.

Reduce the heat to low, and carefully stir in 1 cup of heavy cream, 2 teaspoons of Worcestershire sauce, the juice of half a lemon, and 1 teaspoon of dried thyme. Let it simmer for an additional 5 minutes.

Gently add 1 pound of lump crab meat to the pot, stirring lightly to incorporate without breaking the crab chunks. Simmer for another 2 to 3 minutes until heated through.

Taste your bisque and adjust the seasoning if needed, adding more salt, pepper, or cayenne for heat. Consider blending a portion for a smoother texture.

Allow the bisque to sit for a few minutes before serving. Ladle into bowls, garnish with parsley, and serve with crusty bread or crackers.